Salt and pepper prawns
The spice mix in this recipe, it will create a small spice jar full of punchy peppery mix.
The spice mix:
- 1 tablespoon of pink pepper
- 1/2 tablespoon of Sichuan pepper
- 1 teaspoon of chipotle chilli
- 1/2 teaspoon of dried basil
- 2 tablespoons of flaked salt
- For the prawns:
- 20 raw prawns
- 2 tablespoons of the peppery spice mix
- 1 tablespoon of corn flour or potato starch
- Plain rapeseed oil for frying
For the dipping sauce:
- 4 tablespoons of fish sauce
- 6 tablespoons of soy sauce
- Juice from 1/2 lime
- 1 teaspoon of coconut sugar
- 1 teaspoon of chilli oil
Method
The spice mix:
Blend or grind all of the ingredients and keep in a dark and cool place for up to three moths
For the dipping sauce:
Combine the ingredients and stir until the sugar has dissolved
For the prawns:
Preheat 3-4cm of oil in a pan for shallow frying to 200C
Cut the prawn along the back and remove the intestinal tract (this will also create an attractive shape after frying)
Combine the flour with the spice mix
Dip the prawns in the mix and deep fry for 2-3 minutes until crispy and cooked through (depending on their size)
Remove them from the oil with a slotted spoon and leave to drip dry on a pice of kitchen towel
Serve immediately with the dipping sauce
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