Monsoon Salt And Pepper Whole Prawns Recipes

MONSOON SALT AND PEPPER WHOLE PRAWNS

Steps:

• Rinse the shrimp. Dry thoroughly and set aside.
• Combine the three peppers in a small skillet and heat, shaking, until the Sichuan peppercorns begin to smoke. Remove from the heat and grind to a coarse powder in a spice grinder. Combine with the salt, five-spices and sugar. Set aside half of the mixture for another time.
• Heat four cups of peanut oil in a wok until nearly smoking. Fry the prawns quickly and remove to drain with a large slotted spoon or skimmer.
• Heat a dry wok to smoking. Add the prawns and, while tossing them vigorously, sprinkle them very liberally with the salt and pepper mixture. This should take another 30 seconds or so. Turn off the heat, toss quickly with the coriander and serve hot.

SALT AND PEPPER PRAWNS (SHRIMP)

Steps:

• Peel, devein and butterfly the prawns, leaving the tails intact.
• Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
• Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
• In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
• Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
• Enjoy!