Chinese · Lunch
Cantonese Salt and Pepper Shrimp
Whole shell-on prawns flash-fried until crisp, tossed with garlic, fresh chilli, and a fragrant salt and pepper seasoning, a Cantonese seafood classic.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
24gProtein
38gFat
12gCarbs
1gSugar
1gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Pat prawns completely dry with paper towel. Mix cornstarch in a bowl. Combine salt, white pepper, and Sichuan pepper in a separate bowl. Mince garlic finely, slice chilli thinly, slice spring onion thinly.
2
Fry 1
Toss prawns in cornstarch, shake off excess. Heat 600ml oil to 180°C in a wok. Fry prawns in a single batch 3–4 minutes, stirring occasionally, until shells are crisp and golden. Drain on paper towel.
3
Bloom
Pour off all but 2 tsp oil from wok. Heat over high heat 10 seconds. Stir-fry minced garlic and sliced chilli 30–45 seconds until fragrant and just golden.
4
Finish
Return fried prawns to wok. Add seasoning mix, toss vigorously 30–45 seconds until every prawn is evenly coated. Remove from heat.
5
Plate
Transfer to a serving plate, scatter spring onion over the top, and serve immediately. Shells are meant to be eaten.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) whole shell-on shrimp
- 4 tbsp cornstarch
- 1.5 tsp fine sea salt
- 1 tsp white pepper
- 0.5 tsp ground roasted Sichuan pepper
- 6 garlic cloves
- 2 small fresh red chilli
- 2 scallion
- 602ml (2 1/2 cup) neutral oil