Salt n Pepper Prawns with Lime & Japanese Mayo
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Salt n Pepper Prawns with Lime & Japanese Mayo
Recipe by Louis Tikaram
Ingredients
1 kg small green tiger/king or banana prawns, peeled, tails and heads intact
250 ml fish sauce
Vegetable oil, for deep-frying
150 g cornflour
2 tbsp sea salt flakes, plus extra to serve
1 tbsp white pepper, finely ground
1 tbsp Sichuan pepper, finely ground
Garnish
Lime wedges
Japanese mayo
Method
In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.
Preheat vegetable oil in a wok to 190°C.
In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.
Remove the prawns from the oil and drain them on absorbent paper.
Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.
