Monsoon Salt and Pepper Whole Prawns
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound whole fresh prawns, preferably with heads
- 1tablespoon Sichuan peppercorns
- 2teaspoons white peppercorns
- 2whole small dried chili peppers
- 4tablespoons kosher salt
- ¼teaspoon five-spices, preferably homemade (see note)
- 1teaspoon sugar
- 4cups peanut oil
- ¼cup coarsely chopped coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1335 calories; 145 grams fat; 25 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 46 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the shrimp. Dry thoroughly and set aside.
- Step 2
Combine the three peppers in a small skillet and heat, shaking, until the Sichuan peppercorns begin to smoke. Remove from the heat and grind to a coarse powder in a spice grinder. Combine with the salt, five-spices and sugar. Set aside half of the mixture for another time.
- Step 3
Heat four cups of peanut oil in a wok until nearly smoking. Fry the prawns quickly and remove to drain with a large slotted spoon or skimmer.
- Step 4
Heat a dry wok to smoking. Add the prawns and, while tossing them vigorously, sprinkle them very liberally with the salt and pepper mixture. This should take another 30 seconds or so. Turn off the heat, toss quickly with the coriander and serve hot.
Tip
- To make homemade five-spice powder, toast 1 3-inch stick of cassia or cinnamon, 5 whole star anise, 1 teaspoon cloves, 2 tablespoons coriander and 1 tablespoon fennel. Grind in a spice or coffee grinder.
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