Plump, juicy prawns in a crispy salt and pepper coating.
In 2 days it will be spring time. The sun is starting to shine more than it hides. The birds are starting to wake up earlier than me (not difficult). I’m driving to work in the light these days. It’s about this time of year that I start craving lighter, fresher flavours. I have the perfect Salt and Pepper Prawns recipe to start things off.
I grew up really loving prawns. My mum always loved them and they were such a special treat whenever we had them. I remember we would have a huge plateful every Christmas with cocktail sauce, along with all those other things reserved just for that time of year. Sometimes if we had guests mum would use those little mini prawns / shrimp to make Prawn Cocktails. The other time I would get them would be when mum and dad would take us out for dinner at a smorgasboard / buffet restaurant and I took to making prawns my ‘starter’.
These days I’ve become quite a fan of ordering Salt and Pepper Squid just about every time I see it on a menu. The only problem I find is that most don’t have a good hit of either salt or pepper. I’ve upped the anti on this recipe and added a bigger hit of both salt and pepper, then swapped out the squid for juicy Aussie prawns.
In just the same way this recipe for Salt and Pepper Prawns is perfect as an appetiser. This is great for a healthy option as, while they are shallow fried, it is for such a short time they don’t soak up any of that oil at all. Also, the coating is very thin so it also stays oil free and very crispy. It doesn’t need anything else to be perfect. However, if you’re a dipper, a nice aioli would go very nicely 🙂
Enjoy this delightfully spring time fresh Salt and Pepper Prawns recipe.