Salt and pepper prawns
Salt and pepper prawns, from above
Non vegGuangdong

Salt and pepper prawns

Crisp, peppery, garlicky prawns you'll eat with your fingers. Shells optional, napkins essential.

25 minTime
27 gProtein each
mediumSpice
Pepper salt2 chapters · 1 min read

Make it your way

Grandma's wayFried prawns tossed with garlic, chilli and pepper salt.
The original
313kcalsame
27 gproteinsame
1 gfibresame
25minutessame

Jiao yan xia, Cantonese style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Prawns (shrimp)400 g large prawns, deveined, shells on or off
Cornflour (cornstarch)4 tbsp
Salt¾ tsp, divided
White pepper½ tsp
Chinese five spice powdera pinch
Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed)
Garlic5 cloves, finely chopped
Green chilli2, sliced
Spring onion (green onion, scallion)2 stalks, chopped

Method

4 steps
  1. 1Dry the prawns very well. Toast half the salt in a dry pan, then mix with white pepper and five spice.
  2. 2Toss the prawns with the rest of the salt and the cornflour.
  3. 3Fry in hot oil in batches until pink and crisp.
  4. 4Pour off most of the oil. Fry garlic, chilli and spring onion for 30 seconds, return prawns and toss with the pepper salt.
Serve it like this

Heap on a platter with the fried garlic and chillies scattered over and lemon wedges on the side. Eat hot with fingers.

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Make it a meal

What goes with Salt and pepper prawns: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yangzhou fried rice25 min
On the side Stir fried bok choy with garlic10 min
On the side Steamed spare ribs with black bean40 min
To drink Hong Kong lemon tea15 min
To drink Yuenyeung15 min
Something sweet Nian gao120 min
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