Salt and Pepper Prawns (Shrimp)

Salt and Pepper Prawns (Shrimp) created by French Tart

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Peel, devein and butterfly the prawns, leaving the tails intact.
  • 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.
  • 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.
  • In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
  • Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Jubes
Contributor
@Jubes
Contributor
"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"

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  1. gaylmi
    Excellent!!!!! I served this with "My Thai Sesame Noodles, Recipe #413122". 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.
  2. French Tart
    Salt and Pepper Prawns (Shrimp) Created by French Tart
  3. French Tart
    Salt and Pepper Prawns (Shrimp) Created by French Tart
  4. French Tart
    Salt and Pepper Prawns (Shrimp) Created by French Tart
  5. French Tart
    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 Recipe #415971, Recipe #413122 and Recipe #179839. Made as posted and very much enjoyed. Merci FT:-) Made for the Cheese and Whine Gang.
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