Stir-fried Prawn With Salt And Pepper Recipe

Prepare prawns

Rinse prawns under cold water and pat dry with paper towels. If not already deveined, make a shallow slit along the back and remove the vein. Leave the tails on for presentation if desired.

Marinate

Place prawns in a bowl. Add 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp white pepper and 1 tsp kosher salt. Mix to coat and let sit 5–10 minutes. After marinating, sprinkle 3 tbs cornstarch over the prawns and toss until each prawn has a thin, even coating.

Prep aromatics

Thinly slice 4 garlic cloves, julienne 1 tablespoon ginger, thinly slice 1 green chile (remove seeds if you prefer less heat), and separate and slice 3 scallions into white and green parts. Combine freshly ground black pepper (1 tsp) and 1 tsp coarse sea salt in a small bowl and set aside for final seasoning.

Heat oil

In a large wok or heavy skillet, pour 1/2 cup neutral oil and heat over medium-high until shimmering. To test readiness, drop a small piece of garlic or a pinch of cornstarch—if it sizzles immediately, the oil is hot enough.

Crisp the prawns

Working in a single layer and in batches if necessary to avoid crowding, add the coated prawns to the hot oil. Fry 1–2 minutes per side until edges curl and the coating is crisp and the prawns turn opaque pink. Use a slotted spoon or spider to transfer cooked prawns to a paper towel–lined plate to drain. If you prefer less deep-fry, keep oil shallower and turn prawns frequently; cooking time will be similar.

Flash-fry aromatics

Remove most of the oil from the wok, leaving about 1–2 tablespoons with the aromatic bits and some residual heat (reserve the strained oil if you want to reuse it). Turn heat to high. Add the sliced garlic and ginger to the wok and stir-fry 15–30 seconds until fragrant and just golden—do not burn. Add the green chile rings and the white parts of the scallions and stir 10–15 seconds.

Combine and season

Return the drained prawns to the wok and toss with the aromatics for 30–60 seconds to reheat and coat. Sprinkle the pre-mixed coarse sea salt and freshly ground black pepper over the prawns and toss well so the seasoning adheres. Drizzle 1 tsp sesame oil and toss once more.

Serve

Transfer to a serving plate. Scatter the green scallion ribbons over the prawns. Serve immediately with lemon or lime wedges on the side for squeezing. Optional: provide extra flaky salt and freshly ground pepper at the table.