Name: Salt and pepper prawns with lemon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 250 ml Shaoxing wine; 10 gm ginger, thinly sliced (2cm piece); 1 kg small green tiger prawns, peeled, tails and heads intact; For deep-frying: vegetable oil; 150 gm cornflour; 2 tbsp sea salt flakes, plus extra to serve; 1 tbsp each white pepper and Sichuan pepper, finely ground in a mortar and pestle, plus extra to serve; To serve: lemon wedges

Salt and pepper prawns with lemon

Australian Gourmet Traveller recipe for salt and pepper prawns with lemon.

Serves 10

Prep

20M

Cook

10M

Total

30M

Ingredients

250 ml Shaoxing wine

10 gm ginger, thinly sliced (2cm piece)

1 kg small green tiger prawns, peeled, tails and heads intact

For deep-frying: vegetable oil

150 gm cornflour

2 tbsp sea salt flakes, plus extra to serve

1 tbsp each white pepper and Sichuan pepper, finely ground in a mortar and pestle, plus extra to serve

To serve: lemon wedges

Method

1.Combine Shaoxing and ginger in a bowl, add prawns and stand to marinate (2-3 minutes). Remove ginger (discard), drain prawns and pat dry with absorbent paper.

2.Preheat oil in a wok to 190C. Combine cornflour, sea salt and peppers in a bowl. Dust prawns with salt and pepper mixture, shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve with lemon and extra salt mixed with white pepper and Sichuan pepper.

Styling by Lisa Featherby

Styling by Geraldine Muñoz