Discover the irresistible flavors of these Crispy Chinese Salt & Pepper Prawns, a dish that’s bursting with a delightful combination of savory, spicy, and aromatic notes. Perfectly seasoned and lightly fried, these prawns are a quick and delicious option for any meal. The crunch of the prawns, paired with the fragrant garlic, chili, and Sichuan peppercorns, makes this a standout dish that will leave you craving more. Serve them as an appetizer or a main course alongside steamed rice or noodles.
Ingredients:
For the Prawns:
- 500 g prawns – peeled, deveined, and butterflied
- 6 to 8 garlic cloves – coarsely diced
- 1 fresh chili – cut into chunks
- 3 to 4 dried chili – cut into chunks
- 2 stalks spring onion – sliced
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon sea salt
- 6 tablespoons corn starch or potato starch
- Cooking oil for frying
For the Marinade:
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- A few dashes of white pepper
- ½ teaspoon chili powder (optional, adjust to taste)
- 1 teaspoon Chinese cooking wine
Instructions:
- Marinate the Prawns:
- In a large mixing bowl, combine the egg, soy sauce, sugar, white pepper, chili powder (if using), and Chinese cooking wine. Whisk together until well-mixed.
- Add the prawns to the marinade, making sure each prawn is evenly coated. Allow them to soak in the marinade for a minimum of 15 minutes to fully take in the flavors.
- Prepare the Prawns for Frying:
- While the prawns are marinating, heat a small pan over medium heat and dry roast the Sichuan peppercorns until fragrant, about 2-3 minutes. Remove from heat and grind the roasted peppercorns into a coarse powder using a mortar and pestle or spice grinder. Set aside.
- In a separate dish, spread the corn starch or potato starch evenly. Dredge each marinated prawn in the starch, ensuring a light and even coating.
- Fry the Prawns:
- Heat enough cooking oil in a deep pan or wok over medium-high heat until hot, but not smoking.
- Fry the prawns in batches, making sure not to overcrowd the pan. Cook until the prawns are golden and crispy, about 2-3 minutes per side.
- Sauté the Aromatics:
- In a clean wok or large frying pan, heat a small amount of oil over medium heat.
- Add the chopped garlic, fresh chili, dried chili, and sliced spring onion. Stir-fry for 1-2 minutes until the garlic is golden and the chilies are fragrant.
- Assemble the Dish:
- Add the fried prawns back into the wok with the sautéed aromatics. Sprinkle the ground Sichuan peppercorns and sea salt over the prawns.
- Toss everything together quickly to ensure the prawns are well-coated with the aromatic mixture and seasoning. Stir-fry for another minute to combine all the flavors.
- Serve:
- Transfer the prawns to a serving platter, garnishing with extra spring onions or chilies if desired. Serve hot, alongside steamed rice or noodles for a complete meal.
Conclusion:
These Crispy Chinese Salt & Pepper Prawns offer an explosion of flavors and textures that make them an instant hit. The combination of spicy chilies, fragrant garlic, and the unique zing of Sichuan peppercorns perfectly complements the tender, crispy prawns. Whether you’re preparing a quick weeknight dinner or looking to impress guests, this dish is sure to deliver. Enjoy the authentic taste of Chinese cuisine in the comfort of your home with this simple yet flavorful recipe.