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Butterflied salt & pepper prawn salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your salt and pepper prawns with a refreshing coriander salad.
Ingredients:
  • 1kg green king prawns, peeled leaving tails intact, deveined
  • 9.60 gm table salt
  • 2 tsp finely ground sechuan pepper
  • 1 tsp ground white pepper
  • 45g rice flour
  • Vegetable oil, to deep-fry
  • Lime wedges, to serve
  • 4 Lebanese cucumbers, thinly sliced into ribbons
  • 2 long fresh red chillies, seeded, thinly sliced
  • 2 purple Asian shallots, thinly sliced
  • 1 bunch coriander, leaves picked
  • 1 bunch round mint, leaves picked
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 1 tsp sesame oil
  • 40g peanuts
Instructions:
  • Butterfly each prawn by making a slit halfway through the back, starting from the tail, using a small, sharp knife.
  • In a small bowl, mix the salt, Szechuan pepper, and white pepper. In a large bowl, combine the rice flour with half of the salt mixture. Add the prawns and toss them in the flour mixture until coated.
  • Heat vegetable oil in a large deep frying pan until it reaches a depth of 6cm and a temperature of 190°C (test readiness by frying a cube of bread until golden brown in 10 seconds). Cook one quarter of prawns for 2 minutes, turning occasionally until they curl and change color. Remove prawns with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining prawns in 3 more batches. Sprinkle with remaining salt mixture.
  • For the coriander leaf salad: In a large bowl, mix cucumber, chilli, shallots, coriander, and mint leaves. In a separate bowl, combine lime juice, fish sauce, sugar, and sesame oil. Drizzle over the salad and toss gently. Serve the salad on plates, sprinkle with peanuts, top with prawns, and optionally serve with lime wedges. Enjoy immediately!

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