Salt & Pepper Wild Welsh Prawns
Jack Munn
Rated 5.0 stars by 1 users
Category
Shellfish
Cuisine
Chinese
Author:
Jack Munn
Servings
2
This one is a recipe I actually nicked from my lovely Grandmother, Nolly. She used to make these prawns at family doo's and serve them up in little paper cups lined with kitchen towel. The Szechuan pepper creates a lovely numbing sensation, but in no way removes from the sweetness of these delicious wild Welsh prawns.
Ingredients
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200g Wild Welsh Prawns, peeled, head left on
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50g cornflour
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Vegetable oil for frying
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1tsp Szechuan peppercorns
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1tsp black peppercorns
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1 tsp flaky salt
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2 garlic cloves
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1 red chilli
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fresh coriander
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lime wedges
Directions
Toast the Szechuan peppercorns and black peppercorns in a dry pan for one to two minutes until fragrant. Crush them to a coarse powder and mix with the flaky salt. Set aside.
Pat the prawns dry, then dredge them in cornflour. Shake off every bit of excess.
Heat a wok with enough vegetable oil to shallow-fry. Working in batches, fry the prawns for one minute until crisp. Remove to a tray and keep going until they’re all cooked.
Clean the pan, add a little more oil then add the garlic and chillies and fry for 20–30 seconds until fragrant. Sprinkle in two to three teaspoons of the pepper salt mix, toss quickly, then add the prawns back in. Toss everything together so the prawns pick up all the aromatics and seasoning.
Spoon the prawns into paper cups lined with kitchen roll, top with coriander and a little wedge of lime and enjoy.
