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Salt and Pepper Prawns


Salt and Pepper Prawns

Salt and Pepper Prawns

S. Wongkaew

No need to head out to your local Chinese restaurant anymore, finally you can make your very own salt and pepper prawns.

Juicy prawns are coated in a light batter, fried and then tossed in a tasty five spice mix.

You can also substitute prawns with calamari.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • ***FIVE SPICE MIX***
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp celery powder
  • 1/2 Tbsp chicken stock powder
  • 1 tsp salt
  • 1/2 tsp five spice powder
  • ***GARNISH***
  • 4 green shallots, chopped
  • 2 cloves garlic, finely chopped
  • 1 small red chilli, chopped
  • ***PRAWNS***
  • 20 green prawns peeled and deveined, tails on
  • 2 Tbsp self-raising flour
  • 1 Tbsp vegetable oil
  • 1/4 cup of water
  • 1 cup cornflour for dipping
  • 500ml Vegetable oil, for deep frying


  1. Mix together the five spice mix ingredients in a small mixing bowl. Set aside.
  2. In a separate bowl mix together the chopped garlic, shallots and chili. Set aside.
  3. In a large bowl mix together the self-raising flour, 1 tablespoon of vegetable oil and 1/4 cup of water to make a paste.
  4. Add prawns to the paste mixture and coat well. Transfer prawns to a clean bowl and add cornflour. Mix well to coat but don't let them sit too long as they will become soggy.
  5. Heat 500ml oil in a wok or deep frying pan over medium-high heat until a small piece of bread browns in 10 seconds.
  6. Cook prawns in batches for 1-2 minutes or until golden then transfer and drain on paper towels. Cook remaining prawns and drain.
  7. Discard some of the oil from the frying pan so you have about 2 tablespoons remaining. Add shallots, garlic and chilli to pan. Fry for 30 seconds over a medium heat. Return prawns to pan and add 2 to 3 tsp of the five spice mix. Toss well to combine then serve immediately.
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