Chinese Salt & Pepper Prawns

by
Print Recipe

Introduction

Chinese Salt & Pepper Prawns are a crispy, flavor-packed dish that brings the perfect balance of heat, saltiness, and umami to your table. These golden, crunchy prawns are lightly coated, then fried to perfection and tossed with a fragrant mix of garlic, chilies, and scallions. Each bite delivers a satisfying crunch, followed by the bold kick of salt and freshly ground black pepper, making this dish an irresistible favorite for seafood lovers.

The first time I made these, I was amazed at how simple yet impressive they turned out. The sizzling sound of prawns hitting hot oil, the aroma of garlic and spices filling the kitchen—it all came together in minutes. Once plated, they looked like something straight out of a restaurant, and they disappeared just as fast!

What I love most about Salt & Pepper Prawns is their versatility. Serve them as an appetizer with a squeeze of fresh lemon, pair them with steamed rice for a satisfying meal, or even tuck them into lettuce wraps for a fresh twist. Whether you’re hosting a dinner party or just craving a quick and flavorful dish, these prawns are a guaranteed hit every time.

Perfect for:

  • Appetizers and starters
  • Quick and easy meals
  • Chinese takeout-style dishes
  • Seafood lovers
  • Sharing with friends and family

Why You’ll Love This Recipe

Here’s why Chinese Salt & Pepper Prawns will become your new favorite dish:

  • Crispy and Flavorful: A perfect balance of crunch, saltiness, and spice.
  • Restaurant-Quality at Home: Enjoy authentic Chinese flavors without takeout.
  • Quick and Easy: Ready in under 20 minutes, making it a perfect last-minute dish.
  • Minimal Ingredients: Uses pantry staples and fresh prawns for maximum flavor.
  • Versatile: Enjoy as an appetizer, side dish, or with rice and noodles for a complete meal.

Preparation and Cooking Time

  • Total Time: 20 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 250-300 calories
  • Key Nutrients: Protein: 25g, Carbs: 15g, Fat: 10g

Ingredients

Gather these ingredients to make your Chinese Salt & Pepper Prawns:

  • 1 lb large prawns, shell-on or peeled, deveined
  • ½ cup cornstarch (or potato starch for extra crispiness)
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper (or black pepper)
  • ½ teaspoon Chinese five-spice powder (optional)
  • ½ teaspoon garlic powder
  • 1 teaspoon sugar (balances the seasoning)
  • 2 cloves garlic, minced
  • 1-2 red chilies, finely chopped (adjust to spice preference)
  • 3 scallions, finely sliced
  • 1 teaspoon sesame oil (for extra aroma)
  • 1 cup vegetable oil (for shallow or deep frying)
  • Lemon wedges, for serving

Ingredient Highlights

  • Prawns: Large, fresh prawns work best for a juicy and flavorful result.
  • Cornstarch: Creates an ultra-crispy coating when fried.
  • White Pepper: Adds a distinct, aromatic heat commonly found in Chinese cuisine.
  • Garlic and Chilies: Bring bold flavors and spice to the dish.
  • Scallions: Add freshness and a slight sweetness.

Step-by-Step Instructions

Prepare the Prawns:

  1. Clean the Prawns: Rinse and pat the prawns dry with a paper towel. If keeping the shell on, trim the legs for a neater appearance.
  2. Season the Prawns: In a bowl, sprinkle the prawns with salt, white pepper, garlic powder, and Chinese five-spice powder. Toss to coat evenly.

Coat and Fry the Prawns:

  1. Prepare the Coating: In a separate bowl, add cornstarch and lightly dredge each prawn, shaking off excess.
  2. Heat the Oil: In a large pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  3. Fry in Batches: Carefully place prawns in hot oil and fry for 2-3 minutes per side, until golden and crispy.
  4. Drain Excess Oil: Remove prawns and place them on a paper towel-lined plate to drain.

Prepare the Seasoning Mix:

  1. Sauté Aromatics: In a clean wok or pan, heat 1 teaspoon of sesame oil. Add minced garlic, chopped chilies, and scallions. Sauté for 30 seconds until fragrant.
  2. Toss the Prawns: Return the fried prawns to the pan, sprinkle with additional salt, white pepper, and sugar. Toss to coat evenly.

How to Serve

  • With Steamed Jasmine Rice – Serve the crispy prawns over a bed of fluffy jasmine rice to soak up the flavorful seasoning.
  • With Garlic Noodles – Toss some garlic butter noodles with soy sauce and scallions for a perfect side dish.
  • Wrapped in Lettuce Cups – Use butter lettuce or romaine leaves as wraps for a fresh, low-carb way to enjoy the prawns. Add a drizzle of hoisin sauce or sweet chili sauce.
  • As a Dim Sum-Style Dish – Serve the prawns on small plates with a side of chili oil or black vinegar dipping sauce for a dim sum experience.
  • Over Stir-Fried Vegetables – Pair with a colorful mix of bok choy, bell peppers, and snap peas for a balanced meal.
  • With Fried Rice – Serve alongside or on top of Yangzhou fried rice or shrimp fried rice for a classic pairing.
  • With a Sweet & Spicy Dipping Sauce – Offer a side of honey sriracha, Thai sweet chili sauce, or a soy-ginger glaze for extra flavor.
  • As a Topping for Asian-Style Salad – Place the prawns on a crisp cabbage slaw with sesame dressing, crushed peanuts, and fresh cilantro.
  • In a Bao Bun – Stuff the prawns into steamed bao buns with shredded carrots, cucumbers, and a drizzle of spicy mayo for a street food-inspired twist.
  • With a Cold Beer or a Light White Wine – These prawns pair wonderfully with an ice-cold lager, Tsingtao beer, or a crisp white wine like Sauvignon Blanc to balance the spice.

Additional Tips

  • Use Fresh Prawns: Fresh prawns have better texture and flavor compared to frozen ones.
  • Keep the Shell On: Frying with the shell adds extra crispiness and enhances flavor.
  • Double Fry for Extra Crispiness: Fry once at 325°F, then again at 375°F for maximum crunch.
  • Control the Spice: Adjust chili levels based on your heat preference.
  • Don’t Overcrowd the Pan: Fry prawns in batches to maintain crispiness.

Recipe Variations

  1. Salt & Pepper Squid: Swap prawns for squid rings for a seafood twist.
  2. Spicy Sichuan Style: Add Sichuan peppercorns for a numbing, tingling heat.
  3. Salt & Pepper Chicken: Use bite-sized chicken pieces instead of prawns.
  4. Lemon Pepper Prawns: Add lemon zest for a citrusy punch.
  5. Crispy Garlic Butter Prawns: Toss with melted butter and extra garlic.
  6. Air Fryer Version: Cook at 400°F for 8-10 minutes, shaking halfway.
  7. Vegetarian Version: Use crispy tofu cubes instead of prawns.
  8. Black Pepper Prawns: Increase the amount of black pepper for a bold, spicy flavor.
  9. Sweet & Spicy: Toss with a honey chili glaze for a sweet heat balance.
  10. Coconut Crusted Prawns: Mix shredded coconut into the coating for a tropical twist.

Freezing and Storage

  • Freezing: Freeze raw, seasoned prawns for up to 1 month. Fry directly from frozen.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in the oven or air fryer at 375°F for 5 minutes to maintain crispiness.

Special Equipment

  • Wok – A carbon steel or cast iron wok is ideal for high-heat frying, ensuring even cooking and crispiness.
  • Spider Strainer – This wire skimmer helps safely remove prawns from hot oil while draining excess grease.
  • Deep-Fry Thermometer – Maintaining the right oil temperature (around 350–375°F or 175–190°C) is key for crispy prawns.
  • Mortar and Pestle – Used to grind Sichuan peppercorns and sea salt into a fine, fragrant seasoning mix.
  • Paper Towels or Cooling Rack – Draining fried prawns on paper towels or a wire rack prevents them from getting soggy.
  • Tongs or Chopsticks – Essential for flipping prawns and removing them from hot oil safely.
  • Mixing Bowl – Needed for tossing the prawns with cornstarch or flour before frying.
  • Fine Mesh Sieve – Helps dust the prawns with cornstarch evenly for a light, crispy coating.
  • Heavy-Bottomed Pan – If you don’t have a wok, a cast iron skillet or a Dutch oven works well for deep-frying.
  • Heatproof Gloves or Splatter Guard – Protects from hot oil splatters when frying at high temperatures.

FAQ

  1. Can I use frozen prawns? Yes, but thaw them completely and pat dry before coating.
  2. What’s the best oil for frying? Neutral oils like vegetable, canola, or peanut oil work best.
  3. Can I make this dish healthier? Yes, use an air fryer or bake at 400°F for 15 minutes.
  4. What’s the difference between white and black pepper? White pepper has a milder, earthier taste, while black pepper is sharper and spicier.
  5. Do I have to use cornstarch? No, but cornstarch gives the lightest, crispiest texture. You can substitute with potato starch or rice flour.

Conclusion

Chinese Salt & Pepper Prawns are a crispy, spicy, and flavor-packed dish that’s surprisingly easy to make at home. With their light, crunchy coating and fragrant garlic-chili seasoning, these prawns offer the perfect balance of salt, heat, and umami. Every bite delivers an irresistible mix of crisp texture and bold flavors, making them a standout dish for any occasion.

Whether served as an appetizer, main course, or party snack, these prawns are guaranteed to impress. They cook up quickly, making them a great option for a flavorful meal without the fuss. Serve them with steamed rice, a fresh salad, or just enjoy them on their own with a squeeze of lime for extra zest.

I can’t wait to see your take on Chinese Salt & Pepper Prawns! Snap a photo and tag me on Instagram—I’d love to see how you bring this dish to life. Don’t forget to share your tips and variations in the comments. Happy cooking!

Leave a Comment