Bill Granger's Salt and pepper prawns
- 4 tbsp cornflour
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1½ tsp chinese five spice
- 1kg raw king prawns, peeled and deveined but tails intact
- 150ml sunflower oil
- 2 red chillies, finely sliced
- 1 lemon, cut into wedges
- ½ x 20g pack coriander, leaves
Mix together the cornflour, salt, pepper and five spice on a large plate. Dust the prawns in the seasoned cornflour and
shake off any excess.
Place a wok on a medium-high heat and add the oil; heat until smoking hot. Fry the prawns in batches for about 2 minutes until golden and crisp, turning halfway through. Drain on kitchen paper and keep warm in a low oven while you cook the rest.
Fry the chilli for a few seconds after you have cooked the prawns. Serve the prawns with the fried chilli, lemon wedges,
coriander and more seasoning, if liked.
Chinese five spice powder
This recipe was first published in February 2011.