Salt and Pepper Prawns
These succulent shellfish beg to be eaten with the fingers, so provide finger bowls or hot cloths for your guests.
Ingredients
- 15-18 large raw prawns, in the shell, about 450g / 1Ib
- vegetable oil, for deep frying
- 3 shallots or 1 small onion, very finely chopped
- 2 garlic cloves, crushed
- 1cm / ½in piece fresh root ginger, peeled and very finely grated
- 1-2 fresh red chillies, seeded and finely sliced
- 2.5mI / ½ tsp sugar or to taste
- 3-4 spring onions, shredded, to garnish
For the fried salt:
- 10ml / 2 tsp salt
- 5ml / 1 tsp Sichuan peppercorns
Preparation
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- Make the fried salt by dry frying the salt and peppercorns in a heavy frying pan over medium heat until the peppercorns begin to release their aroma. Cool the mixture, then tip into a mortar and crush with a pestle.
- Carefully remove the heads and legs from the raw prawns and discard. Leave the body shells and the tails in place. Pat the prepared prawns dry with sheets of kitchen paper.
- Heat the oil for deep frying to 190°C/ 375°F. Fry the prawns for 1 minute, then lift them out and drain thoroughly on kitchen paper. Spoon 30mI / 2 tbsp of the hot oil into a large frying pan, leaving the rest of the oil to one side to cool.
- Heat the oil in the frying pan. Add the fried salt, with the shallots or onion, garlic, ginger, chillies and sugar. Toss together for 1 minute, then add the prawns and toss them over the heat for 1 minute more until they are coated and the shells are impregnated with the seasonings. Serve at once, garnished with the spring onions.
COOK'S TIP
"Fried salt" is also known as "Cantonese salt" or simply "salt and pepper mix". It is widely used as a table condiment or as a dip for deep fried or roasted food, but can also be an ingredient, as here. Black or white peppercorns can be substituted for the Sichuan peppercorns. It really is best made when required.
Serves 3-4.