Salt and pepper prawns with lemon

AT A GLANCE

  • Serves 10 people

  • 250 ml Shaoxing wine
  • 10 gm (2cm piece) ginger, thinly sliced
  • 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
01   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.
02   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.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2010

Nov 2010

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