Cooking Instructions:
Prepare & Score: Butterfly the prawns by cutting through the shell along the back. Devein, but leave the shell on to enhance flavor and retain moisture. Pat the prawns thoroughly dry with paper towels.
Coat & Fry: Lightly dust the prawns with cornstarch or potato starch, shaking off any excess. Heat oil in a wok or deep fryer to 350°F (175°C). Fry the prawns for 2-3 minutes per side until the shells are crispy and the flesh is cooked through. Remove and drain on a wire rack.
Sauté Aromatics: In a clean wok, heat a tablespoon of oil over medium-high heat. Add a generous amount of minced garlic and chopped red chili, stir-frying for 30 seconds until fragrant and lightly golden.
Combine & Season: Return the fried prawns to the wok. Sprinkle generously with homemade salt and pepper seasoning (a mix of toasted salt, white pepper, and optionally five-spice powder). Add chopped scallions and toss everything together quickly over high heat to coat evenly.
Serve Immediately: Transfer to a plate and serve your Crispy Salt & Pepper Prawns hot. The combination of the aromatic, savory coating and the succulent prawn meat is best enjoyed immediately.
Pro-Tip: For an extra-crispy texture, you can double-fry the prawns. Fry them once at a slightly lower temperature to cook through, then briefly again at a higher heat just before serving to maximize crispiness. Be careful not to burn the garlic when sautéing.
Ingredients
- 3 tablespoons cornstarch or potato starch
- 1/2 teaspoon salt
- 6 cloves garlic finely minced
- 2 tablespoonscooking oil
- 2 red chilies thinly sliced
- 3 scallionschopped
- 1/2 teaspoonfive-spice powder
- 1/2 teaspoon sugar
- Toast the salt and pepper in a dry pan for 1 minute before mixing to enhance flavor.
