Fish and Shellfish Recipes - Salt and Pepper Prawns Recipe

Ingredients

• 15-18 large raw prawns (shrimp), in the shell, about 450g/1lb

• vegetable oil, for deep-frying

• 3 shallots or 1 small onion, very finely chopped

• 2 garlic cloves, crushed

• 1 cm/1/2in piece fresh root ginger, peeled and very finely grated

• 1-2 fresh red chilies, seeded and finely sliced

• 2.5ml/1/2 tsp caster (superfine) sugar or to taste

• 3-4 spring onions (scallions), shredded, to garnish

For the fried salt:

• 10ml/2 tsp salt

• 5ml/1 tsp Sichuan peppercorns

Serves 3-4

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Method:

1. Make the fried salt by dry-frying the salt and peppercorns in a heavy frying pan over medium heat until the peppercorns begin to release their aroma. Cool the mixture, then tip into a mortar and crush with a pestle.

2. Carefully remove the heads and legs from the raw prawns and discard. Leave the body shells and the tails in place. Pat the prepared prawns dry with sheets of kitchen paper.

3. Heat the oil for deep frying to 190°C/375°F. Fry the prawn's for 1 minute, then lift them out and drain thoroughly on kitchen paper.

4. Spoon 30ml/2 tbsp of the hot oil into a large frying pan, leaving the rest of the oil to one side to cool.

5. Heat the oil in the frying pan. Add the fried salt, with the shallots or onion, garlic, ginger, chilies and sugar. Toss together for 1 minute.

6. Add the prawns and toss them over the heat for about 1 minute more until they are coated and the shells are pleasantly impregnated with the seasonings.

7. Spoon the shellfish mixture into heated serving bowls and garnish with the shredded spring onions.

Note: These succulent shellfish beg to be eaten with the fingers, so provide finger bowls or hot cloths for all your guests.