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.
Salt and Pepper Prawns (shrimp)
- 500 g large raw prawns
- 1 ½ tablespoon cornflour (note 1)
- ½ tablespoon black pepper (note 1)
- ½ tablespoon Szechuan pepper (note 1)
- ½ tablespoon sea salt flakes (note 1)
- ½ cup vegetable oil (for shallow frying)
- Lime cut into wedges
- Start by shelling and deveining the prawns, leaving the tails on.
- Use a pepper / coffee grinder or a pestle & mortar to grind both the peppers. Add the peppers, salt and cornflour together and mix well. (You can make a double batch and store half ready for next time too).
- Prepare a dish with some paper towel for resting the prawns and after cooking. Heat the oil in a wok. Coat the prawns in the salt and pepper mixture. Shallow fry in 2-3 batches. Cook for 1-2 minutes on one side then turn over and cook for the same on the other. The time will depend on how big the prawns are but just cook until they just turn opaque white. Transfer to the paper towel to soak up any leftover oil.
- Serve immediately with a wedge of lime.
- I use a standard Australian 20ml tablespoon
- Serves 4-6 as an appetiser or share dish or 2-3 as a main size serve.
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