Salt and Pepper Prawns
6 serves
ingredients
12 tiger prawns - unpeeled
2tsp white pepper
1tsp five spice
2tsp sea salt
1tsp sugar
250gm gf corn flour or potato starch
2 eschallots
2 red chillies deseeded and sliced
6 spring onions sliced
4 cloves garlic chopped
vegetable oil for frying
3 limes
method
Dry roast the salt, pepper and five spice in a frying pan until fragrant. Tip into a bowl and allow to cool. Add sugar and mix well
Heat the oil in the wok until very hot
Dust the prawns with the flour and then add to oil in 2 at a time to keep oil at a constant heat. Remove with a slotted spoon and drain on paper towel
Bring a frypan to medium heat. Add 2 tablespoons of the prawn cooking oil then add the shallot, garlic, chilli and spring onion. Cook until fragrant
Add the prawns, tossing as you sprinkle them with the toast five spice mix, making sure you coat the prawns well
Put prawns in a bowl and top with the spring onion mixture from the pan. Serve with the lime on the side