Salt and pepper prawns recipe

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 185 calories / serving
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Place the cornflour, salt, pepper and five spice in a bowl and mix together. Add the prawns and toss in the mixture to coat them evenly. Shake of any excess.

Heat the oil in a wok over a moderate heat, until starting to smoke. Add half the prawns and cook for 2-3 minutes, then turn and cook for a further minute, until they have turned pink are lightly golden.

Remove and drain on kitchen paper. Repeat with the remaining prawns. Serve immediately with the dipping sauce and a lemon wedge to squeeze over.

  • Ingredients

  • 60ml (4tbsp) cornflour
  • 5ml (1tsp) salt
  • 5ml (1tsp) ground black pepper
  • 2.5ml (½tsp) Chinese five spice
  • 400g (13oz) raw peeled King prawns, deveined
  • 150ml (¼pt) sunflower oil, for frying
  • To serve

  • 60ml (4tbsp) sweet chilli dipping sauce
  • 4 lemon wedges
  • Energy 780kj 185kcal 9%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 3g 3%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 16.5g Protein 18.1g Fibre 0.2g


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