Salt & Pepper Prawns
This recipe is quick and easy, with a hit of numbing Sichuan Chilli in the spice blend. These prawns are meant to be cooked whole, however if you’d prefer something less fiddly, remove the head and body shell, then cook with just tails intact.
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
Serves 4
Cuisine:
Chinese
Scale
Ingredients
700g fresh green prawns (raw)
3 tbsp cornflour
3 spring onions, sliced
1 long green chilli, sliced
150ml vegetable oi, for frying
1 tbsp Herbie’s Salt & Pepper Squid Mix or Sichuan Chilli Blend
Instructions
-
Rinse the prawns in cold water. Drain and pat them dry really well with paper towels.
-
Dredge the prawns in cornflour, shaking off excess.
-
Heat oil in a wide pot or deep pan until bubbles start to appear.
- Fry the spring onion and chilli for 1 minute, remove with a slotted spoon and drain on paper towel for serving.
-
In batches, fry the prawns for 1 minute each side until crisp and pink. Transfer cooked prawns to a wire rack and sprinkle with Salt & Pepper Squid Mix while hot.
- Serve immediately with garnish.
Notes
Try our Zalt Salt-Free Spice Blend, for a salt-free alternative.
Find it online: https://www.herbies.com.au/recipes/salt-pepper-prawns/
Salt & Pepper Squid
$5.50
90g
30g
