Crispy Hong Kong Salt and Pepper Prawns

Soon to be a favourite!


  • 450 g large prawns with shells on
  • 2 tblsp salt
  • 2 fresh red hot chilies, coarsely chopped
  • 2 tsp coarse salt
  • 1 tsp roasted and ground sichuan peppercorns
  • 1 tsp sugar
  • 2 tblsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 2 tblsp finely chopped spring onions
  • 2 cup groundnut oil


  1. Fill a large bowl with cold water, add 1 tablespoon of salt, and gently wash the unpeeled prawn in the salt water.
  2. Drain and repeat the process. Remove the feathery legs from the prawn, drain, and blot them dry with paper towel.
  3. In a small bowl, combine the salt, peppercorns, and sugar and set aside.
  4. In another small bowl, combine the garlic, ginger, and spring onions.
  5. Heat a wok or deep skillet until it is hot and add the oil.
  6. When the oil is very hot and smoking, add the prawn and deep-fry for about 1 minute or until they are pink.
  7. Remove them immediately with a slotted spoon and drain well.
  8. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok.
  9. Add the salt mixture and stir-fry for 10 seconds.
  10. Add the garlic-ginger-spring onion mixture and stir-fry for 10 seconds.
  11. Return the prawn to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the prawn.
  12. Transfer the prawn to a serving platter and serve at once.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register