My spicy Sichuan salt and pepper king prawns are the type of recipe I just love to eat and share. So it had to be the next recipe in this year’s celebration of the upcoming Chinese New Year. Be prepared, however, even though they have a spicy kick they are very addictive. The prawns are quickly deep-fried in the lightest coating then seasoned with my blend of salt,
This spicy salt blend is typical Sichuan Chinese cuisine. Sichuan cooking typically uses lots of strong
Spicy Sichuan Salt and Pepper Mix
You will find this mix is great as a rub for seasoning pork or chicken, like chicken wings, and can be used as a dry dip as well as with seafood like king prawns or calamari. If you don’t want to deep fry your prawns, you can stir fry them in their shells in a wok and add the Sichuan salt and pepper mix a couple of minutes before serving.
60 gram Sea Salt
10 gram Sichuan Pepper
5 gram dried Chilli Flakes
3 gram ground Star Anise
Heat the Sichuan peppercorns and sea salt in a heavy-bottomed frying pan over medium-low heat, until the salt starts to turn grey. Toss the pan occasionally to stop the peppercorns from burning. Remove from the heat and allow the mixture to cool. Grind the mixture in a pestle and mortar with the chilli flakes and Star anise. Store in a dry air-tight container and use as required.
Spicy Sichuan Salt and Pepper Prawns
- 500 gram King prawns
- 125 gram Corn flour
- 50 gram Plain flour
- A large pinch Salt
- A large bottle chilled Sparkling Water
- 10 gram Sichuan Salt and Pepper Mix
- Vegetable Oil for frying
- Sift the flour, cornflour and salt into a large bowl, slowly whisk in sparkling water until you have a thin batter. The batter does not have to be smooth and you can leave a few lumps.
- Don’t over whisk the batter.
- In a wok or a large heavy bottomed pan heat the oil to 160°C / 320 F using a thermometer to check.
- If you do not have a thermometer have a few cubes of stale white bread to hand, then place a bread cube in the oil if it rises to the surface and cooks to a golden brown in a couple of minutes the oil is hot enough.
- Quickly dip the prawns into the batter in batches, then carefully lower into the hot oil, for six minutes or until the prawns are crisp and golden. Turn from time to time with a large slotted spoon.
- When the prawns are cooked use the slotted spoon remove from the hot oil, drain on kitchen paper and sprinkle generously with the prepared Sichuan salt and pepper mix.
Prawns look great mate! Might do this instead of salt n pepper squid!!
This is such a great recipe!! Made it for my whole family as an entree and it was an absolute hit. Deserving of so much appreciation, thank you!
Christian Gott - An Island Chef
Hi. Ruby thank you so much it’s really gratifying to hear back from someone who enjoyed the recipe. You have made my day.