Salt & Sichuan Pepper Prawns

Prep Time 20 minutes marinated

Cook Time 30 minutes

Servings 4


1kg green prawns, shelled and deveined, tail left intact

2 egg whites

1 tbsp light soy sauce

1 tbsp dark soy sauce

1½ cups of rice flour

1½ tsp Sichuan pepper

1 tsp salt flakes

Vegetable oil, for deep-frying

1 lime, cut in wedges to serve

1 long green chilli, finely slice to serve

Coriander leaves, to serve


Heat oil in a wok or deep fryer to 180C.

In a bowl whisk together the egg whites and soy sauces. Place the prawns in the mixture and marinate 20 minutes.

Place the Sichuan pepper into a pan and lightly toast until fragrant. Place in a mortar and pestle and crush until fine. Add the salt and pound again then place in a large mixing bowl.

Working in batches, drain excess mixture off prawns and coat in the rice flour. Shake excess flour off and carefully lower into the oil. Don’t add all the prawns at once, as it will lower the temperature of the oil and overcrowd the pan. Cook for 1-2 minutes until just cooked and crisp and drain on a wire rack or paper towel.

While the prawns are still hot, toss in the Sichuan salt. Shake excess off and arrange on a plate. Scatter chilli and coriander on top and serve with lots of lime.


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