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Salt and pepper prawns with lemon

Australian Gourmet Traveller recipe for salt and pepper prawns with lemon.

By Lisa Featherby
  • 20 mins preparation
  • 10 mins cooking plus marinating
  • Serves 10
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Salt and pepper prawns with lemon


  • 250 ml Shaoxing wine
  • 10 gm ginger, thinly sliced (2cm piece)
  • 1 kg small green tiger prawns, peeled, tails and heads intact
  • For deep-frying: vegetable oil
  • 150 gm cornflour
  • 2 tbsp sea salt flakes, plus extra to serve
  • 1 tbsp each white pepper and Sichuan pepper, finely ground in a mortar and pestle, plus extra to serve
  • To serve: lemon wedges


  • 1
    Combine Shaoxing and ginger in a bowl, add prawns and stand to marinate (2-3 minutes). Remove ginger (discard), drain prawns and pat dry with absorbent paper.
  • 2
    Preheat oil in a wok to 190C. Combine cornflour, sea salt and peppers in a bowl. Dust prawns with salt and pepper mixture, shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve with lemon and extra salt mixed with white pepper and Sichuan pepper.