We had friends over for dinner tonight and I promised one of them I’d post the recipe for Salt and Pepper Prawns. It’s not my recipe, I found it online. It came out very well. It was quick and easy and the kids loved it. We ate them with rice and also made wraps out of them.


Quick Note: I used both prawns (big ol' shrimp!) and large shrimp shells off and cut out the caster sugar altogether. I also quadruple the recipe based on the amount of guests we entertained and pan seared them instead of used the deep fryer (I didn’t have enough oil & didn’t want to run out). Last, five-spice powder was key and also added a little garlic.

Next time I'll raise the spiciness. I love spicy food.

Below is the original recipe. Click Here For The Recipe Site.

Ingredients:
• 8 to 9 medium prawns (shrimps)
• 2 cups shredded iceberg lettuce
• vegetable oil for deep-frying
• 2 Tbsp cornflour (corn meal)
• 1/4 lemon for garnish
• spring onion for garnish
 

Salt and Pepper mixture
• 1 1/2 tsp table salt
• 1 1/2 tsp mixed ground black and white pepper
• 1 tsp caster sugar
• 1/8 tsp five-spice powder


Method:
1. Trim the head and tail of prawns as well as devein. Rinse well with cold running water. Drain and pat dry the shrimp with paper towels.

2. Heat oil to 140C (284F). You might test whether the oil is ready or not by dropping a cube of bread in it. If the bread cube turns brown in about 45 seconds, the oil is ready.
 
3. Coat the prawns with cornflour and shake off any excess flour. Deep-fry the prawn in batches until cooked through. You’ll find the prawn turns red-pink in colour and curl up when it’s done. Drain on paper towels. Sprinkle with the salt and pepper mixture. Put the shredded lettuce on a plate, top with the salt and pepper prawn, garnish with spring onion and lemon when served.
 

Note:
• Store any excess salt and pepper mixture in an airtight container. It’s very good for steamed or deep-fried chicken as well.
• Make sure that the prawns are really dry before adding them into hot oil.