Sichuan Salt and Pepper King Prawns

 

• 20 large king prawns, peeled and deveined

• 1 tbsp soy sauce

• 2 tbsp Shaoxing wine

• 1 egg, lightly beaten

• Vegetable oil (for deep frying, plus 1 tbsp extra)

• 1½ cups potato starch

• 2 garlic cloves, finely chopped

• 2 long red chillies, sliced

• 2 large dried red chillies, chopped

• 2 spring onions, sliced

• Chopped coriander, for serving

• Lime wedges, for serving

• East by Kwanghi spice seasoning

 

 

1. Marinate the prawns: Slice the back of each prawn (not all the way through). Mix the prawns with soy sauce, Shaoxing wine, and egg.

2. Prepare oil: Heat oil in a wok or saucepan for deep frying (about 1/3 full). It’s ready when small bubbles form around a wooden spoon dipped in.

3. Coat prawns: Mix the prawns and marinade with the potato starch until well coated. Shake off any excess.

4. Fry prawns: Fry the prawns in batches for 2-3 minutes until golden. Drain on paper towels.

5. Stir-fry: In a clean pan, heat 1 tbsp oil. Add garlic, fresh and dried chillies, and spring onions. Stir-fry for a minute, then toss in the prawns. Sprinkle with East by Kwanghi spice seasoning and mix well.

6. Serve: Garnish with coriander and lime wedges.