Prep time : 30 mins | Cook time: 15 mins | Total time: 45 mins
Serves: 2-4 servings
For the salt and pepper mixture:
2 parts whole peppercorns
1 part sea salt
For the rest of the dish:
455g large prawns, shells on and deveined (with or without heads)
3 tablespoons maizena
⅓ cup oil for shallow frying
salt and pepper mixture, to taste
6 cloves garlic, finely chopped
1 long hot green or red pepper, thinly sliced
2 spring onions, finely chopped
To make the salt and pepper mixture:
In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a mortar and pestle to grind the peppercorns down to a powder.
In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let it cool and combine it with the ground pepper. You now have your own salt and pepper mixture.
To prepare the dish:
Rinse the shrimp and pat them dry with a paper towel. Cover them in cornstarch.
Heat the oil in a pan. Quickly lay the prawns in the oil with about a space in between each prawn, and fry in batches, cooking each side for 30 seconds. Set aside on a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.
In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown and set aside to drain on a paper towel lined plate.
Remove any excess oil from the wok. Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, stir-frying everything together for a minute. Add the prawns to the wok, and gently toss everything for 10 seconds, sprinkling over a bit more of your salt and pepper mixture.