Stir-fried salt and pepper prawns
Serves 4 as a first course
2 Tbsp salt
1 tsp Chinese five-spice powder
1 tsp ground Sichuan peppercorns
1 tsp ground black pepper
sunflower oil for deep-frying
900g/2lb raw, unshelled, headless prawns
Heat a dry wok over a medium heat. Add the salt and stir constantly for
about 4 minutes, until it has turned a slightly greyish colour. Transfer
to a small bowl and mix with the five-spice powder, Sichuan pepper and
black pepper. Pour some oil into a large pan until it is about one-third
full and heat to 180 C (350 F/Gas 4) or until a small piece of white bread
dropped into the oil browns and rises to the surface in 1 minutes. Add
half the prawns and fry for 30 seconds, until they have curled up and
turned pink. Remove and repeat with the remaining prawns. Reheat the dry
wok, add 2 tbsp of the spiced salt and the cooked prawns, then flip the
prawns over in the salt for 30 seconds so that it can penetrate them. Tip
on to warm serving plates and serve the remaining salt separately.
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