Chinese Salt and Pepper Prawns
Description:
Crispy on the outside and juicy inside, Chinese Salt and Pepper Prawns are a flavor-packed favorite found in Chinese restaurants. They are lightly seasoned to enhance the natural sweetness of the prawns, with aromatic garlic, ginger, and scallions adding bursts of fragrance. This dish is quick, light, and irresistible as an appetizer or part of a main meal.
Ingredients:
- 500g large prawns (peeled and deveined, tails on for presentation if desired)
- 1 tsp salt
- 1 tsp ground black pepper (freshly ground is best)
- 4 cloves garlic (finely chopped)
- 1 small piece ginger (about 1-inch, finely chopped)
- 2 scallions (green parts only, sliced thinly)
- 1-2 fresh red chilies (optional, finely chopped for extra heat)
- ½ cup cornstarch (for coating)
- Vegetable oil (for deep or shallow frying)
Instructions:
- Prep the prawns:
Pat the prawns dry with paper towels. This helps the coating stick better. - Season the prawns:
Toss prawns with half the salt and pepper. - Coat the prawns:
Lightly dredge the prawns in cornstarch until evenly coated. Shake off the excess. - Heat oil:
Heat enough vegetable oil in a wok or deep pan over medium-high heat. (It should be about 170°C / 340°F for frying.) - Fry the prawns:
In batches, fry the prawns until golden and crispy (about 2 minutes per side). Avoid overcrowding the pan. - Drain:
Remove prawns and place them on a plate lined with paper towels to drain excess oil. - Flavor the oil:
Remove most of the oil from the wok, leaving about 1 tablespoon. Over medium heat, stir-fry the garlic, ginger, and optional chilies until fragrant (about 30 seconds). - Toss together:
Return the prawns to the wok, sprinkle the remaining salt and pepper, and toss quickly with the aromatics. Add scallions at the last moment. - Serve immediately:
Transfer to a plate and enjoy while hot and crispy!
Notes:
- Cornstarch gives a lighter, crispier coating compared to flour.
- Adjust the pepper-to-salt ratio if you prefer it spicier (more pepper) or more savory (more salt).
- Chilies are optional but recommended if you enjoy a slight kick.
Tips:
- Patting prawns dry is crucial for achieving maximum crispiness.
- Don’t overcook prawns; they become rubbery if cooked too long.
- Use fresh garlic and ginger for the best flavor; pre-minced versions can taste dull.
- Shallow-frying works too if you prefer using less oil. Just flip prawns halfway.
Servings:
Serves 3–4 as an appetizer or 2–3 as part of a main course.
Nutritional Information (Per Serving, Approximate):
- Calories: ~280 kcal
- Protein: 22g
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 1g
- Sodium: 700mg
- Cholesterol: 180mg
(Values may vary based on actual ingredients and preparation methods.)
Benefits:
- High in protein – Excellent for muscle repair and satiety.
- Low in carbohydrates – Great for low-carb diets.
- Rich in omega-3s – Prawns offer heart-healthy fats.
- Quick cooking – Preserves nutrient quality and flavor.
Q/A Section:
Q: Can I use frozen prawns?
A: Yes! Just thaw them thoroughly and pat very dry before cooking.
Q: Can I make this gluten-free?
A: Absolutely! Cornstarch is naturally gluten-free, but double-check your brand to ensure no cross-contamination.
Q: Can I bake the prawns instead of frying?
A: You can! Bake at 220°C (425°F) for about 10–12 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
Q: What can I serve with Salt and Pepper Prawns?
A: Great with fried rice, steamed jasmine rice, sautéed greens, or a light Asian salad.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer for best crispiness.
Would you also like a quick sauce recipe (like a chili-garlic dip) to pair with these prawns? 🍤✨