Salt and Pepper Prawns
Crispy, golden prawns tossed in a fragrant, peppery mix of sautéed garlic, chillies, and spring onions. This quick Indo-Chinese style appetizer delivers a satisfying crunch with each bite, perfect for a weekend snack or party starter.
For 4 servings
- prep · ~10 min
Pat the prawns dry and marinate.
1.Rinse the prawns and pat them completely dry with paper towels.2.In a bowl, toss prawns with salt, half the crushed black pepper, and egg white.3.Set aside for 10 minutes while you prep the other ingredients.TIPDry prawns ensure the coating sticks and the fry turns out crispy, not soggy. - prep
Coat the prawns with flour.
1.Mix corn flour and all-purpose flour in a bowl.2.Sprinkle over the marinated prawns and toss gently until each prawn is lightly coated.3.Shake off excess flour before frying. - fry · ~3 min
Deep fry the prawns until golden and crisp.
1.Heat oil for deep frying in a wok over high heat until a pinch of flour sizzles immediately.2.Slide the prawns in one by one, frying in batches to avoid overcrowding.3.Fry for 2-3 minutes until the coating is golden and crisp.4.Remove with a slotted spoon and drain on paper towels.TIPDo not overcrowd the wok; it lowers the oil temperature and makes prawns greasy. - saute · ~2 min
Prepare the aromatic pepper mix.
1.Discard most of the oil from the wok, leaving just 1 tablespoon.2.Heat on high and toss in chopped garlic and green chillies. Sauté for 30 seconds.3.Add the white parts of spring onions and stir-fry for 1 minute until fragrant.4.Add the remaining black pepper powder and toss for 30 seconds. - mix · ~1 min
Toss crispy prawns in the pepper mix.
1.Add the fried prawns to the wok with the aromatic mix.2.Toss vigorously on high heat for 1 minute to coat every prawn evenly.3.Turn off the heat and sprinkle the spring onion greens.TIPKeep the heat high and toss quickly so the prawns stay crisp. - serve
Serve immediately while piping hot and crisp.
Pile the prawns onto a serving plate and enjoy as a standalone snack or with a squeeze of lime.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns completely dry before marinating to ensure the coating sticks and fries crispy.
- 2Use freshly crushed black pepper for a more aromatic and punchy heat.
- 3Fry in small batches to keep oil temperature high and prevent greasy prawns.
- 4Toss the cooked prawns with aromatics on high heat for no more than a minute to retain crunch.
- 5Serve immediately; the coating softens quickly once tossed with the pepper mix.
- 6For extra crispiness, double-coat by dipping in egg white again after the first flour layer.
Adapt it for your goals.
Low-oil
Skip deep frying and instead pan-fry the coated prawns in just 2 tablespoons of oil over medium-high heat for 3-4 minutes per side. This reduces fat while still giving a crunchy exterior.
high proteinHigh-protein
Swap half the all-purpose flour with chickpea flour (besan) to boost protein content and add a subtle nutty flavor that pairs well with pepper.
jainJain
Omit the garlic and use asafoetida (hing) in the aromatic mix, and replace egg white with a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons water for a plant-based binder.
extra crispyExtra-crispy
Add 1 tablespoon rice flour to the coating mixture for a lighter, crunchier texture that stays crisp longer.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein essential for muscle repair and satiety.
Contains Antioxidants
Garlic and green chillies are rich in antioxidants like allicin and capsaicin, which support immune function.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb and keto-friendly diets when served without dipping sauces.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat extremely dry — excess moisture will make the coating soggy and cause the oil to splatter.
