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How to make Butterflied salt & pepper prawn salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1kg green king prawns, peeled leaving tails intact, deveined
  • 1 tablespoon table salt
  • 2 teaspoons finely ground sechuan pepper
  • 1 teaspoon ground white pepper
  • 1/4 cup (45g) rice flour
  • Vegetable oil, to deep-fry
  • Lime wedges, to serve

Coriander leaf salad

  • 4 Lebanese cucumbers, thinly sliced into ribbons
  • 2 long fresh red chillies, seeded, thinly sliced
  • 2 purple Asian shallots, thinly sliced
  • 1 bunch coriander, leaves picked
  • 1 bunch round mint, leaves picked
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 cup (40g) finely chopped toasted peanuts

Method

  • Step 1 Using a small, sharp knife and working from the tail, cut halfway through the back of each prawn to butterfly.
  • Step 2 Combine the salt, sechuan pepper and white pepper in a small bowl. Place the rice flour and half the salt mixture in a large bowl. Add the prawns and toss to coat in flour mixture.
  • Step 3 Heat enough vegetable oil in a large deep frying pan to reach a depth of 6cm. Place over high heat to 190°C (to test when oil is ready, a cube of bread turns golden brown in 10 seconds). Add one quarter of the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining prawns. Sprinkle with remaining salt mixture.
  • Step 4 To make the coriander leaf salad, place the cucumber, chilli, shallots, coriander and mint leaves in a large bowl. Combine the lime juice, fish sauce, sugar and sesame oil in a small bowl. Drizzle over the salad and gently toss to combine. Divide the salad evenly among serving plates. Sprinkle with peanuts. Top with prawns and serve immediately with lime wedges, if desired.