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Salt and Pepper Prawns

Prep: 10 Mins

Cook: 20 Mins

Simply delicious and quick to Salt and Pepper Prawns dusted in a fragrant and flavourful Sichuan peppercorn seasoning.

  • 300 g whole king prawns (shells on) ,deveined

  • 300g cornflour

  • 6-8 garlic cloves

  • ½ thumb sized piece of ginger

  • 1 large red chilli

  • 1-2 spring onions

  • 1 tsp. Salt

  • ½ tsp ground white pepper

  • Pinch of sugar

  • 1 tbsp Sichuan peppercorn

  • Oil for shallow frying

  • Finely chop the garlic, ginger, red chilli and spring onion and place on a plate ready to stir fry.

  • Butterfly and devein the prawns, keeping the shell and head on. Then score horizontally across the prawn meat 4-5 times so that they open up nicely whilst cooking. Dust with 1-2 tbsp cornflour and set aside ready to pan fry / griddle.

  • Next, toast the Sichuan peppercorns in a dry pan and swirl them around on a medium heat until they start to pop a little but not burn (it should take 1-2 minutes). Then add the salt and continue heating through for a further minute or so. Pour the peppercorns and salt into a pestle and mortar and add ½ tsp ground white pepper and a pinch of sugar into the mix before then pounding the peppercorns down to a powder.

Cooking

  • Heat 2-3 tbsp vegetable oil into a frying pan and bring to a high heat. Place the prawns meat side down into the pan and pan fry for 3-4 minutes or until they start to turn pink. Turn once and cook the other side of the prawns in similar fashion.

  • Now start to stir fry the garlic in a wok with 1-2 tbsp vegetable oil on a medium heat. Constantly stir the garlic and fold through and cook until it starts to brown and separate a little, then add the ginger, chilli and spring onions. Next throw in the ground sichuan pepper salt mix and immediately add the cooked prawns to the wok and toss through 5-6 times in the wok before serving.

How To Make Salt and Pepper Prawns

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  • 300 g whole king prawns (shells on) ,deveined

  • 300g cornflour

  • 6-8 garlic cloves

  • ½ thumb sized piece of ginger

  • 1 large red chilli

  • 1-2 spring onions

  • 1 tsp. Salt

  • ½ tsp ground white pepper

  • Pinch of sugar

  • 1 tbsp Sichuan peppercorn

  • Oil for shallow frying


  • Finely chop the garlic, ginger, red chilli and spring onion and place on a plate ready to stir fry.

  • Butterfly and devein the prawns, keeping the shell and head on. Then score horizontally across the prawn meat 4-5 times so that they open up nicely whilst cooking. Dust with 1-2 tbsp cornflour and set aside ready to pan fry / griddle.

  • Next, toast the Sichuan peppercorns in a dry pan and swirl them around on a medium heat until they start to pop a little but not burn (it should take 1-2 minutes). Then add the salt and continue heating through for a further minute or so. Pour the peppercorns and salt into a pestle and mortar and add ½ tsp ground white pepper and a pinch of sugar into the mix before then pounding the peppercorns down to a powder.

Cooking

  • Heat 2-3 tbsp vegetable oil into a frying pan and bring to a high heat. Place the prawns meat side down into the pan and pan fry for 3-4 minutes or until they start to turn pink. Turn once and cook the other side of the prawns in similar fashion.

  • Now start to stir fry the garlic in a wok with 1-2 tbsp vegetable oil on a medium heat. Constantly stir the garlic and fold through and cook until it starts to brown and separate a little, then add the ginger, chilli and spring onions. Next throw in the ground sichuan pepper salt mix and immediately add the cooked prawns to the wok and toss through 5-6 times in the wok before serving.

How To Make Salt and Pepper Prawns

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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