500 grams (1 pound) peeled and de-veined raw prawns, tails on
1/2 cup rice flour
2 teaspoons Chinese five spice powder
2 teaspoons chilli flakes
2 teaspoons sea salt flakes
1 teaspoon fresh ground black pepper
1/3 cup lemon or lime juice
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup peanut or light olive oil
Coriander (cilantro) and sliced green onion for garnish
These prawns pack a punch with the chilli and pepper. They’re plump and juicy and pop in your mouth.
Pairs well with …..
Steamed rice or rice noodles
Hints and tips:
If you don’t like too much heat, halve the chilli and pepper.
If you are purchasing unpeeled prawns, you will need around 1kg (2.2 pounds)
Combine Chinese five spice powder, chilli flakes, sea salt, and black pepper in a small bowl.
Combine lemon juice, soy sauce and sesame oil in a bowl and seat aside.
Heat oil in a wok or large fry pan over medium high heat.
Dust prawns in rice flour and shake off excess.
Add spice mix to wok, shake to distribute in the oil, then add the prawns gently shaking the wok to coat the prawns in the spices and oil. Allow to cook for around 30 seconds, Toss the prawns as they turn pink and curl up to ensure they have a fairly even ‘crust’ or coating.
Cooking time should be around 2 – 3 minutes, depending on the size of the prawns.
Remove once cooked and serve with steamed rice and soy and lemon dipping sauce. Garnish with sliced green onion and coriander.