Why You’ll Love This Recipe
Chinese Salt & Pepper Prawns are a quick, flavorful dish that perfectly balances crispy texture with bold, savory seasoning. Coated lightly in cornstarch and stir-fried with garlic, chili, and scallions, these prawns make a great appetizer or main course. Their aromatic spice blend and addictive crunch make them a popular choice in Chinese takeout and home kitchens alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
prawns (peeled and deveined)cornstarchsaltwhite pepperblack peppergarlicfresh red chili (sliced)scallions (sliced)vegetable oil (for frying)
directions
Pat the prawns dry with paper towels.
Toss them in a bowl with cornstarch, salt, and a mix of white and black pepper until evenly coated.
Heat oil in a wok or large frying pan over medium-high heat.
Fry the prawns in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
In the same wok, discard most of the oil, leaving about 1 tablespoon.
Add chopped garlic, red chili, and scallions, and stir-fry for 30 seconds until fragrant.
Return the prawns to the pan and toss everything together for another minute until well coated with the aromatics.
Servings and timing
This recipe serves 2-3 as a main or 4 as an appetizer.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes
Variations
Add crushed Sichuan peppercorns for a numbing heat.
Use squid or tofu as a substitute for prawns for a different protein option.
Incorporate bell peppers for extra crunch and color.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 2 days.Reheat in a hot pan or oven for best texture—avoid microwaving to keep the prawns crispy.
FAQs
What type of prawns should I use?
Large, raw prawns work best for texture and flavor. Make sure they’re peeled and deveined.
Can I bake instead of fry?
Frying gives the best crispiness, but you can bake at 425°F for 10-12 minutes if preferred.
Is this dish very spicy?
It’s mildly spicy from the chili; you can adjust the heat level to your liking.
Can I use frozen prawns?
Yes, just thaw and dry them thoroughly before cooking.
What does the pepper mix do?
The combination of white and black pepper gives a sharp, fragrant bite typical of Chinese salt and pepper dishes.
Conclusion
Chinese Salt & Pepper Prawns are a restaurant-quality dish you can easily make at home. With just a few ingredients and minimal prep, you get a spicy, crunchy, and incredibly satisfying seafood dish that’s great for any occasion. Whether served as a starter or main, these prawns are sure to impress.
Print
Chinese Salt & Pepper Prawns
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer / Main
- Method: Deep-frying, Stir-frying
- Cuisine: Chinese
Description
Crispy salt and pepper prawns tossed with aromatic peppers and scallions, delivering a bold and flavorful appetizer or main course.
Ingredients
- 1 lb large prawns (16-20 count), peeled and deveined, tails intact
- 2 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon Chinese five-spice powder (optional)
- 2 cloves garlic, minced
- 1–2 red chili peppers, thinly sliced (adjust to taste)
- 2 scallions, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- Oil for deep-frying (e.g., vegetable or peanut oil)
Instructions
- Pat prawns dry. In a bowl, toss with cornstarch and flour until lightly coated.
- Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C).
- Fry prawns in batches until golden and crispy, about 2–3 minutes per batch. Drain on paper towels.
- Discard oil, reserving about 1 tablespoon in a clean wok or skillet. Add garlic and sliced chilies; sauté for 30 seconds until fragrant.
- Return prawns to wok. Sprinkle salt, pepper, and five-spice powder (if using); toss quickly to coat.
- Add scallions and toss another 15 seconds. Remove from heat.
- Transfer to a serving plate and serve immediately while hot and crispy.
Notes
- Adjust chili quantity to control spiciness.
- For extra crispiness, double-coat prawns with cornstarch-flour mixture.
- Serve with lime wedges for a citrusy pop.
- To make ahead, fry prawns in advance and re-fry just before serving.
- Use kitchen paper to absorb moisture before coating to ensure crisp texture.
Nutrition
- Serving Size: 4–5 prawns
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 120 mg
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