Salt and Pepper Prawns
A classic Cantonese fried dish: medium shrimp are deep-fried and then tossed with salt-pepper seasoning and chili bits, yielding a crisp, spicy crust with tender, juicy meat.
Ingredients
Live medium prawns (trim beaks, legs and feelers, remove debris, pat dry)
500 g
Huai salt
15 g
Chili peppers (cut into rice-sized pieces)
25 g
Peanut oil
1000 g
Cilantro (cleaned)
25 g
Instructions
1
Prepare ingredients
Wash the medium prawns, first trim the beaks, feelers, remove the debris under the beaks, trim off all legs and appendages, then pat dry. Cut the chili peppers into rice-sized pieces.
2
Deep fry
Heat the wok over high heat, add peanut oil, heat to medium heat, add the prawns to par-fry until 80% cooked, pour the prawns and oil together into a colander to drain off the oil.
3
Stir-fry to finish
Return the wok to the heat, add the par-fried prawns and pan-fry for a few minutes, add Huai salt and chopped chili pieces, stir-fry until fully cooked, transfer to a plate, arrange in a mountain shape, garnish with cilantro around the edges and serve.
