Ingredients
-
1 tablespoon szechwan pepper
-
1 teaspoon black peppercorns
-
2 teaspoons flaked sea salt
-
2 tablespoons rice flour
-
750 g medium green king prawns, shelled and cleaned leaving tails intact
-
1/2 cup peanut oil
-
-
70 g brown sugar
-
1 tablespoon rice vinegar
-
1 small fresh red chile, finely chopped
-
1 tablespoon chopped coriander leaves
-
1 clove garlic, crushed
Instructions
- For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
- Cool, then add reamaining sauce ingredients.
- Season to taste with salt and pepper.
- Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
- Grind roasted peppers, salt and rice flour until coarsely ground.
- Place prawns in bowl and sprinkle with pepper mixture to coat.
- Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
- Drain on absorbent paper.
- Serve prawns immediately with dipping sauce and lime wedges to the side.