Salt and Pepper Prawns

Cook Time 45 minutes

Servings 4

Ingredients

3-4 tbsp cornflour, for dusting 

1kg green prawns, tip of head and tail chopped off with scissors

Vegetable oil, for deep-frying

Coriander leaves, to garnish 

1 lime, cut in wedges to serve

3 cloves garlic, chopped

1 x 4 cm piece ginger, finely chopped

2 long red chillis, finely chopped

Sichuan Salt

1 tsp Sichuan pepper, finely crushed

1 tsp salt flakes

½ tsp Chinese five spice

Method

Combine salt, pepper and Chinese 5 Spice and set aside.

Heat enough oil in a wok to 180°C. Place the prawns in a bowl, sprinkle over cornflour and toss to evenly coat.

In batches, cook prawns for 1-2 minutes until crispy. Use a slotted spoon to remove into a bowl.

Remove oil from the wok and recycle, leaving only a tablespoon. Add the garlic, ginger and chilli and stir fry for 30 seconds before returning the prawns and salt and pepper mixture. Toss everything together.

Arrange on a plate and garnish with coriander and a generous squeeze of lime.