📝 About This Recipe
A classic of Cantonese 'Dai Pai Dong' street food, these prawns are a masterclass in the 'dry-fry' technique, delivering an addictive crunch and a numbing, aromatic heat. Each succulent prawn is encased in a feather-light, spiced crust and tossed with a vibrant medley of blistered aromatics. It is the ultimate balance of savory salt, floral Sichuan peppercorns, and the sweetness of fresh seafood.
🥗 Ingredients
The Prawns
- 1 lb Tiger Prawns (large, shell-on, deveined with legs trimmed)
- 1 tablespoon Shaoxing Wine (for marinating)
- 1 large Egg White (lightly beaten)
The Signature Spice Mix
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 1.5 teaspoons Sea Salt (toasted until slightly grey)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (to balance the heat)
The Dredge
- 1/2 cup Cornstarch (for superior crunch)
- 2 tablespoons All-purpose Flour
Aromatics & Frying
- 2 cups Vegetable Oil (for shallow frying)
- 4 cloves Garlic (minced)
- 1 inch Ginger (finely minced)
- 2 pieces Red Bird's Eye Chili (thinly sliced)
- 3 stalks Green Onions (white and green parts separated, sliced)
👨🍳 Instructions
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1
Prepare the spice mix by adding the Sichuan peppercorns and sea salt to a dry wok or skillet over medium-low heat. Toast for 2-3 minutes until fragrant and the salt turns slightly off-white.
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2
Grind the toasted salt and peppercorns in a mortar and pestle or spice grinder until they form a fine powder. Mix in the white pepper and sugar, then set aside.
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3
Clean the prawns by using kitchen shears to cut along the back of the shell to remove the vein. Trim the long antennae and legs, but keep the shells on—the shell protects the meat and provides the best crunch.
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4
Pat the prawns extremely dry with paper towels. Toss them in a bowl with the Shaoxing wine and beaten egg white, ensuring every prawn is lightly coated.
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5
In a separate shallow bowl, whisk together the cornstarch and all-purpose flour. This combination ensures a coating that stays crispy even after tossing.
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6
Dredge each prawn in the starch mixture, pressing firmly so the coating adheres. Shake off any excess; you want a thin, even veil of flour, not a thick batter.
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7
Heat the vegetable oil in a wok or deep skillet to 375°F (190°C). The oil should be shimmering and a small piece of bread should sizzle immediately when dropped in.
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8
Fry the prawns in two batches to avoid crowding. Cook for about 2 minutes per side until the shells are pink and the exterior is golden-brown and crispy. Remove with a slotted spoon and drain on a wire rack.
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9
Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Return the wok to high heat.
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10
Add the garlic, ginger, chilies, and the white parts of the green onions. Stir-fry rapidly for 30-45 seconds until the garlic is golden and the aroma is intense.
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11
Return the fried prawns to the wok. Sprinkle 1 to 1.5 tablespoons of the prepared salt and pepper spice mix over the prawns.
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12
Toss everything together over high heat for 30 seconds, ensuring the aromatics and spices are evenly distributed across the shells.
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13
Garnish with the green parts of the sliced onions and serve immediately while piping hot.
💡 Chef's Tips
Always keep the shells on; they become edible and incredibly flavorful while keeping the prawn meat tender. Ensure the prawns are bone-dry before dredging to prevent the coating from becoming gummy. Toasting the salt and peppercorns is a non-negotiable step—it unlocks a deep, smoky complexity you can't get from raw spices. If you prefer less heat, remove the seeds from the bird's eye chilies before slicing. Don't overcook the prawns; once they curl into a 'C' shape and the coating is golden, they are done.
🍽️ Serving Suggestions
Serve as a centerpiece appetizer with a side of chilled, crisp Tsingtao beer. Pair with a light cucumber salad dressed in black vinegar and sesame oil to cut through the richness. Accompany with steamed jasmine rice to soak up any stray bits of garlic and spice. Offer a wedge of lime on the side for a bright, citrusy lift right before eating. Works beautifully as part of a multi-course dim sum spread.