Salt and pepper prawns

I have never come across a prawn recipe that I have not loved and this is no exception! Salt and pepper prawns are the ultimate savoury dish which can be cooked to take centre stage or be served as part of a Chinese feast. Shell on king prawns are used in this recipe to protect the sweet prawn from the heat when they are cooked. I have trimmed the prawns, deveined them and removed the head for ease but you can keep them whole if you like.

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Ingredients- serves 2 as a main or 4 as a side
16-20 whole king prawns- deveined
2 tbsp corn flour
1 tbsp each of Szechaun pepper and black peppercorns
1 tbsp sea salt
Vegetable oil

1. Start by rolling the prawns in the corn flour. In a small pan, dry fry the peppercorns and salt together; the salt should start to look a little grey when it is ready but be careful not to burn it so agitate the pan from time to time. Grind the mixture in a pestle and mortar. You are after a rough texture rather than a peppercorn powder!

2. Use a wok and pour in oil so you can shallow fry the prawns. Pop the prawns in for around 2 minutes until the prawns are cooked and pink. Remove from the pan with a slotted spoon and blot onto kitchen towel before sprinkling with the salt and pepper mixture. Serve immediately with a chilli dipping sauce if you like. A finger bowl of water is also a good idea!

Salt and pepper prawns- you can never have just one!

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