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Salt and pepper prawns
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Irresistible salt and pepper prawns.
Ingredients:
  • 60ml rice wine vinegar
  • 60ml water
  • 55g caster sugar
  • 2 Lebanese cucumbers
  • 9.60 gm sea salt flakes
  • 1 tsp black pepper, coarsely ground
  • 1/4 tsp ground white pepper
  • 1/2 tsp Chinese five spice
  • 45g rice flour
  • 1kg medium green prawns, peeled, deveined leaving tails intact
  • Vegetable oil, to deep-fry
  • 125.00 ml coriander leaves
  • 1 long red chilli, thinly sliced
Instructions:
  • In a small saucepan, gently heat the vinegar, water, and sugar until the sugar dissolves, stirring constantly. Remove from heat and let cool completely.
  • Cut half a cucumber lengthwise, discard the seeds, finely chop, and mix with the vinegar. Cut the other half of the cucumber into ribbon slices and set aside.
  • In a small bowl, mix together salt, black pepper, white pepper, and five spice. Set aside half of the salt mixture. Then, in a medium bowl, combine the remaining salt mixture with the rice flour.
  • Butterfly each prawn by making a slit halfway through along the back using a small sharp knife, starting from the tail.
  • Fill a medium saucepan with enough vegetable oil to reach a depth of 5cm. Heat over medium heat until it reaches 180C (test readiness by frying a bread cube until golden brown in 15 seconds). Coat prawns in rice flour mixture and fry in batches for 2 mins until crispy and golden brown. Transfer to a paper towel-lined plate using a slotted spoon, then sprinkle with reserved salt mixture.
  • Assemble the cucumber ribbons, prawns, and coriander leaves on a serving platter, then sprinkle with chili before serving with the cucumber dipping sauce.

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