Salt & Sichuan Pepper Prawns

12–16 large king prawns, shell-on
4 garlic cloves, finely chopped
20g ginger, finely chopped
1 red chilli, finely chopped
3 spring onions, finely sliced
3 tablespoons cornflour
Vegetable oil, for frying

The Salt & Pepper Seasoning
1 tablespoon Sichuan peppercorns
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon sugar

PREPARATION

1. Toast the Sichuan peppercorns in a dry pan until fragrant, then add the salt. Transfer to a pestle and mortar and grind with the white pepper and sugar to make the seasoning.
2. Butterfly the prawns by slicing along the back, removing the vein, then lightly score the flesh to help them stay open during cooking.
3. Toss the prawns with the cornflour and a generous spoonful of the Sichuan pepper seasoning until evenly coated.

COOKING

1. Heat enough vegetable oil in a frying pan to coat the base over a medium-high heat.
2. Place the prawns into the pan flesh-side down and cook until golden and beginning to curl.
3. Turn the prawns and cook until pink and crisp on both sides, then drain on kitchen paper.
4. Heat a little fresh oil in a wok over a medium heat.
5. Gently fry the garlic and ginger until lightly golden and crisp.
6. Add the chopped chilli and spring onions, stirring briefly until fragrant.
7. Increase the heat to high and return the prawns to the wok.
8. Sprinkle over more of the Sichuan pepper seasoning and toss everything together 5–6 times until the prawns are evenly coated.
9. Serve immediately with the crispy garlic, ginger and spring onion spooned generously over the top.

School of Wok Tips

• Toasting the Sichuan peppercorns before grinding releases their citrus aroma and signature tingling flavour.
• Scoring the prawns helps them butterfly beautifully and cook evenly.
• Fry the garlic gently first so it becomes crisp without burning.
• Keep the final toss over high heat very brief to preserve the prawns' juicy texture.

FAQs

Can I deep-fry the prawns instead?
Yes. Deep-frying is the traditional method and produces an even crispier coating.

Do I eat the shells?
If using shell-on king prawns, the crispy shells are edible, but you can peel them if preferred.

Can I make this less spicy?
Yes, simply reduce the amount of chilli while keeping the Sichuan peppercorns for their distinctive aromatic flavour rather than intense heat.