Ingredients
2 kg small green Australian prawns
1 cup cornflour
Vegetable oil for deep-frying
Fresh lemon to serve
Salt and pepper mix
2 tsp white peppercorns
2 tsp Sichuan pepper
1 tbsp sea salt flakes
Directions
To make the salt and pepper mix:
1
Place the white pepper and Sichuan pepper in a mortar and pestle and grind to a powder.
2
Add the salt and mix to combine then set aside.
To cook prawns:
3
Preheat oil in a large saucepan or wok to 190ºC.
4
Place the cornflour and half the salt and pepper mix in a bowl and mix to combine.
5
Peel prawns leaving tail intact.
6
Add to mix and toss to coat. Shake off any excess flour and cook in batches for 2‐3 minutes or until golden and crisp.
7
Drain on kitchen paper and serve with fresh lemon and extra salt and pepper mix.
Serves 4.