Salt & Pepper Prawns with Chilli & Shallot

Ingredients

600 gm South Australian Peeled Prawns, deveined or TigerPrawn Cutlets

2 tbls Shaoxing (Chinese Cooking) wine

½ tsp Sea Salt (for marinade)

1 tbls Ginger, finely grated

2 Cloves Garlic, finely grated

1 tsp Sesame Oil

½ tsp Cracked Black Pepper

1 tsp Ground White Pepper

1 tbls Fine Sea Salt

1 teaspoon Chinese Five Spice

½ Cup Plain Flour

½ Cup Corn Flour

Peanut or Rice Bran Oil, for frying

4 Spring Onions, sliced

1-2 Birdseye Chillies, sliced

Method

Place the prawns in a bowl with the Shaoxing wine, salt, ginger, garlic and sesame oil, marinate for 1 hour in the fridge.

In a large bowl mix together the plain flour, corn flour, black pepper, white pepper, sea salt and Chinese five spice, stir well.

Heat the peanut or rice bran oil in a wok over a medium heat, until it reaches 180℃ (test the temperature with a candy thermometer or alternatively use a deep fryer) Working in small batches, drain the prawns well, dredge in the flour mixture shaking off the excess, fry in the oil until golden and cooked through. Drain well on paper towel.

Remove the oil from the wok (leaving a little for frying) add 1 tsp of sesame oil, fry the spring onion and chilli for a minute, return the prawns to the wok, toss through the spring onion and chilli, serve immediately.

Serve with lemon wedges, soy and steamed rice.

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