Recipe by JustJanS
I've used this salt and pepper mix on fish, calamari and even chicken. It's yummy.
Top Review by Peter J
Wow! The pepper mix really carried through the frying and formed a great crust. The dipping sauce was wonderful as well. Only change I made was I didn't have fresh limes so used a little less bottled lime juice because it always seems to be a fraction stronger.
- 1 tablespoon szechwan pepper
- 1 teaspoon black peppercorns
- 2 teaspoons flaked sea salt
- 2 tablespoons rice flour
- 750 g medium green king prawns, shelled and cleaned leaving tails intact
- 1⁄2 cup peanut oil
Lime and Chilli Dipping Sauce
- 70 g brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, crushed
- 1 small fresh red chile, finely chopped
- 1 tablespoon chopped coriander leaves
- 1⁄3 cup lime juice, plus wedges to serve
Directions See How It's Made
- For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
- Cool, then add reamaining sauce ingredients.
- Season to taste with salt and pepper.
- Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
- Grind roasted peppers, salt and rice flour until coarsely ground.
- Place prawns in bowl and sprinkle with pepper mixture to coat.
- Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
- Drain on absorbent paper.
- Serve prawns immediately with dipping sauce and lime wedges to the side.