After a new recipe for the barbecue? Give these salt and pepper prawns a go! Easy, fresh and tangy, they make a great main when entertaining.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
¼ cup (60ml) rice wine vinegar
¼ cup (60ml) water
¼ cup (55g) caster sugar
2 Lebanese cucumbers
1 tbs sea salt flakes
1 tsp coarsely ground black pepper
¼ tsp ground white pepper
½ tsp Chinese five spice
¼ cup (45g) white rice flour
1kg medium green prawns, peeled, deveined leaving tails intact
Vegetable oil, to deep-fry
½ cup coriander leaves
1 long red chilli, thinly sliced
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Method
Step 1
Combine the vinegar, water and sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Remove from heat and set aside to cool completely.
Step 2
Cut one cucumber in half lengthways and remove and discard the seeds. Finely chop and add to the vinegar mixture. Slice the remaining cucumber lengthways into ribbons and set aside.
Step 3
Combine the salt, black pepper, white pepper and five spice in a small bowl. Reserve half the salt mixture. Combine the remaining salt mixture in a medium bowl with the rice flour.
Step 4
Using a small sharp knife and working from the tail, cut halfway through along the back of each prawn to butterfly.
Step 5
Add enough vegetable oil in a medium saucepan to reach a depth of 5cm. Place over medium heat to reach 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add the prawns to the rice flour mixture and toss to coat. Cook the prawns, in batches, for
Step 6
mins or until crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle the prawns with the reserved salt mixture.
Step 7
Arrange the cucumber ribbons, prawns and coriander leaves on a serving platter and sprinkle with chilli. Serve with the cucumber dipping sauce.
1kg medium green prawns, peeled, deveined leaving tails intact
Vegetable oil, to deep-fry
½ cup coriander leaves
1 long red chilli, thinly sliced
Description
After a new recipe for the barbecue? Give these salt and pepper prawns a go! Easy, fresh and tangy, they make a great main when entertaining.
Method
Step 1
Combine the vinegar, water and sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Remove from heat and set aside to cool completely.
Step 2
Cut one cucumber in half lengthways and remove and discard the seeds. Finely chop and add to the vinegar mixture. Slice the remaining cucumber lengthways into ribbons and set aside.
Step 3
Combine the salt, black pepper, white pepper and five spice in a small bowl. Reserve half the salt mixture. Combine the remaining salt mixture in a medium bowl with the rice flour.
Step 4
Using a small sharp knife and working from the tail, cut halfway through along the back of each prawn to butterfly.
Step 5
Add enough vegetable oil in a medium saucepan to reach a depth of 5cm. Place over medium heat to reach 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add the prawns to the rice flour mixture and toss to coat. Cook the prawns, in batches, for
Step 6
mins or until crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle the prawns with the reserved salt mixture.
Step 7
Arrange the cucumber ribbons, prawns and coriander leaves on a serving platter and sprinkle with chilli. Serve with the cucumber dipping sauce.
