Crispy seasoned prawns/shrimp, fried up with crunchy bell peppers – this recipe is a real flavour explosion. I love to serve Salt & Pepper Prawns alongside fried rice or Hakka noodles. You can modify the amount of heat or salt in this recipe according to your taste palate.
SERVES: 2-3 people
INGREDIENTS
For marinade:
l 500 grams shrimp/ large prawns
l 2 egg whites
l 1 tablespoon soy sauce
l 2 teaspoons sesame oil
l 2 teaspoons white vinegar
For coating & frying the prawns:
l 3/4 cup cornflour
l 2 teaspoons ground pepper
l 2 teaspoons salt
l 1/2 cup vegetable oil for frying
Cooking the salt & pepper prawns:
l 2 tablespoons sesame/vegetable oil
l 1 tablespoon garlic, finely chopped
l Green onion bulbs, finely chopped
l 1 tablespoon green chillies, finely chopped (optional)
l 1 red bell pepper, finely chopped
l 1 yellow bell pepper, finely chopped
l Green onion stems, finely chopped
METHOD:
l In a medium bowl, whisk the egg white until frothy.
l Then stir in the vinegar, soy and sesame oil.
l Add the prawns to the marinade and chill for 20 minutes.
l Combine the cornflour, salt and pepper in a medium bowl and set aside.
l Heat oil in a heavy bottom pan.
l Remove the prawns from the marinade and coat in the cornflour mixture
l Making sure to really press it on, all over.
l Gently shake off any excess flour, then shallow fry the prawns in 2-3 batches, adding and heating the remaining oil as needed.
l Cook for 1-2 minutes on one side then turn over and cook for the same on the other.
l Transfer to a bowl and keep aside.
l In a separate wok/pan, heat sesame oil.
l Sauté garlic, green onion bulbs, chillies until fragrant.
l Add the chopped bell peppers and sauté for 2-3 minutes.
l Add the prawns and give it a quick mix.
l Don’t over mix, as the coating on the prawn will turn soggy.
l Garnish with green onions and fresh pepper
l Your salt and pepper prawns is now ready