Salt and Pepper Prawns
- Salt and pepper prawns
1/³ cup cornflour
2 tbsp sea salt
2 tsp freshly ground white pepper (black pepper would be a reasonable substitute)
20 green prawns peeled and deveined, tails on
1 litre mild flavoured oil, such as canola, for deep-frying
1 fresh red chilli, sliced
- Place cornflour, sea salt and pepper in a medium bowl and stir to combine. Dust prawns with salt and pepper mixture, shake off excess and set aside. Do not leave them sitting like this for long as they will get soggy and your results won't be as crunchy and delicious.
- Heat oil in a wok until smoking (200C). Fry prawns in batches, trying not to crowd the wok, for 2 minutes, until prawns are just opaque. Remove with a slotted spoon and drain on paper towel. When all prawns are cooked, fry the chilli for one minute. Remove with a slotted spoon and drain on paper towel.
- Place prawns on serving platter, top with fried chilli and with lemon wedges alongside, and serve with steamed rice and the crisp vegetable salad with soy dressing.