• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. Sichuan pepper and salt

  2. 1 tablespoon Sichuan peppercorns

  3. 3 tablespoons sea salt

  4. Prawns

  5. 24 uncooked medium prawns

  6. vegetable oil

  7. 2 tablespoons plain (all-purpose) flour

  8. Beer batter

  9. 1/4 cup beer

  10. 1/4 cup plain (all-purpose) flour

  11. 1/4 cup ice

  12. 2 lemons, cut into wedges to serve

Instructions Jump to Ingredients ↑

  1. To make the Sichuan pepper and salt dipping sauce, dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to 'pop' and become aromatic, take them off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

  2. Peel, de-vein and butterfly prawns leaving tails intact.

  3. When ready to cook the prawns, combine batter ingredients in a bowl with a slotted spoon (using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps become crunchy when deep-fried). You may need to add a little more flour to the batter if it is too runny it all depends on the humidity. Leave batter at room temperature until ice has half melted; start using immediately at this stage.

  4. Heat oil in a hot wok until surface seems to shimmer slightly. Lightly toss prawns in flour, then dip in batter, one at a time, to coat completely, letting any excess drain off.

  5. Add prawns in batches to the hot oil and deep-fry for about 1 minute or until just cooked through and lightly browned. Remove prawns with a slotted spoon and drain well on kitchen paper. Repeat process with remaining prawns.

  6. Arrange prawns on a platter and sprinkle immediately with the Sichuan pepper and salt. Serve immediately with lemon wedges.


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