After weeks of North American food tantalizing our taste buds, it was
time to bring some Asian zing to our table. As a longtime fan of Chinese style S&P Squid, I decided
to road test using prawns in the same recipe.
The result… salty, spicy and oh-so-nicey!
Salt & Pepper Chilli Prawns
(serves two lovers or friends)
2 tbsp of cornstarch
1 tsp of granulated sugar
Pinch of Chinese five-spice powder
1 tsp Maldon sea salt flakes
1 tsp ground black pepper
5 large cloves of garlic, finely diced
1 serrano chilli, thinly sliced into rounds
4 large green onions finely sliced
24 lg prawns, peeled and de-veined
3½ tbsp of peanut or canola oil
1 small
lime, cut into 4 wedges
Firstly,
in a large bowl, mix your cornstarch, sugar, five-spice powder, salt, and
pepper.
Then,
in a small bowl, mix the garlic, chilli, and green onions; set aside.
Pat the
prawns dry with paper towels. Line a small baking sheet or large plate with a
double layer of paper towels. Add the shrimp to the cornstarch mixture and toss
until evenly and thoroughly coated.
In a
heavy-duty fry pan, heat 1½ tbsp of oil over med-high heat until very hot. Add
half of your prawns in a single layer. Cook without disturbing until deep
golden and spotty brown on one side, for about 2 minutes. Using tongs, quickly
flip each prawn and continue to cook until the second sides are a spotty golden
brown too, for about 1 minute longer. (Note: prawns may not be cooked through
at this point.) Transfer the prawns to your paper towel sheet. Add another 1 tbsp
of the oil to the fry pan and repeat with the remaining prawns, again transferring
them to the sheet when done.
Reduce
the heat to medium and add the remaining 1 tbsp of oil to your pan. Add the
garlic mixture and cook, stirring constantly, until the chili and green onions
are softened and the garlic is golden & toasted (about 1 minute). Return
the prawns to the pan and stir to combine.
Serve
immediately, with the lime wedges, steamed jasmine rice and oyster sauce
drizzled steamed greens.
ENJOY!
| SIMPLE | DELICIOUS | NO-FUSS |
Try it
and let me know what you think!
Daisy Angela xo
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