Salt and Pepper Prawns (Shrimp)

Total Time
30mins
Prep 20 mins
Cook 10 mins

A great fingerfood dish for parties or serve as an entree. You can use regular ground peppercorns ground chinese sichuan peppercorns if you prefer This recipe is wheat and gluten free

Ingredients Nutrition

Directions

  1. Peel, devein and butterfly the prawns, leaving the tails intact.
  2. 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.
  3. 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.
  4. In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
  5. Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
  6. Enjoy!
Most Helpful

4 5

5 5

Excellent!!!!! I served this with "My Thai Sesame Noodles, My Thai Sesame Noodles". If you dont have rice flour do not fret. I substituted 3/4 cup all purpose flour and 2 tbs. corn starch and it came out perfect. I would watch how much salt you use. I will cut back a little on this, but otherwise a very good recipe. Wouldn't change anything, but dont be afraid if you need to do a substitution.

5 5

My favourite so far in ZWT Asia! Absolutely amazing thanks Julie, just the way we like Asian food - simple but with flavour. I DID use ground Chinese Szechuan peppercorns, as I love the fragrant peppery taste that they impart in food, and they made the prawns sing in this recipe. I served these for a light lunch with Asian Garlic Sauce, My Thai Sesame Noodles and Szechuan Cucumbers. Made as posted and very much enjoyed. Merci FT:-) Made for the Cheese and Whine Gang.

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