This dish uses Szechuan peppercorns which is an aromatic spice used in Szechuan-style dishes. Not surprisingly, my kitchen smelled so good when I was cooking these prawns. I was also surprised that it was not too spicy.
In this dish, the prawns were coated with a cornstarch-salt mixture and then sautéed quickly on high heat with the aromatics until cooked. Overall, it only took 10 minutes to cook the prawns. It was the cleaning and deveining of the prawns that took a long time. In the end, the prawns came out with a crispy and salty shell but remained tender.
Cooking Tips for Perfect Salted Prawns
To achieve the best results with your salted prawns, start by selecting the freshest prawns available. Fresh prawns should have a mild ocean scent and firm, shiny shells. If you can, buy them whole with the head and shell intact. This not only enhances the flavor but also helps keep the meat moist during cooking. When cleaning and deveining, use a sharp knife to make a shallow cut along the back. This allows for easier deveining and preserves the shell’s integrity for that crispy finish.
As for the cooking process, it’s crucial to preheat your pan properly. A hot pan helps to get that nice sear on the prawns, locking in the juices and flavor. Cook them in batches if necessary to avoid overcrowding. Overcrowding can lead to steaming rather than sautéing, which won’t give you the desired texture. Remember to toss the prawns gently to coat them evenly with the cornstarch-salt mixture. This will create that delightful crispy shell. Lastly, keep a close eye on the cooking time. Prawns cook quickly, so as soon as they turn pink and opaque, they are done.
Serving Suggestions and Pairings
Salted prawns are incredibly versatile when it comes to serving. One of the simplest ways to enjoy them is to serve them hot, straight from the pan, with a sprinkle of fresh herbs like cilantro or green onions for a pop of freshness. A squeeze of lime juice right before serving can also elevate the flavors, cutting through the richness of the prawns.
For a heartier meal, consider pairing the prawns with steamed jasmine rice or a simple stir-fried vegetable medley. The rice will soak up any leftover juices, making each bite satisfying. If you’re feeling adventurous, serve the prawns with a side of spicy dipping sauce, such as a mixture of soy sauce, chili oil, and a touch of vinegar for a balance of flavors.
If you’re hosting a gathering, these salted prawns can be a great appetizer. Serve them in a large bowl, allowing guests to help themselves, or present them on skewers for easy eating. They also make a fantastic addition to a seafood platter alongside other favorites like calamari, mussels, and crab.
Frequently Asked Questions
What can I substitute for Szechuan peppercorns?
If you can’t find Szechuan peppercorns, try using regular black pepper or a mix of black pepper and a pinch of red chili flakes for some heat. Just keep in mind that the flavor won’t be exactly the same, but it will still be tasty.
How do I store leftover salted prawns?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat them in a hot pan for a few minutes to get them crispy again.
Can I prepare salted prawns ahead of time?
You can clean and devein the prawns a day in advance and keep them in the fridge. Just coat them with the cornstarch-salt mixture right before cooking for the best texture.
What sides go well with salted prawns?
Serve these prawns with some steamed rice or a fresh salad to balance the saltiness. You could also pair them with some sautéed veggies or a light noodle dish for a complete meal.
What’s a common mistake to avoid when cooking prawns?
One common mistake is overcrowding the pan, which can lead to steaming instead of searing. Make sure to cook them in batches if you’re making a larger quantity.
Salted Prawns
Ingredients
- 12 medium prawns or large shrimp , shells and heads on (optional)
- 1/4 cup plus 2 tablespoons cornstarch
- 3 tablespoons coarse salt
- 1/4 cup avocado or vegetable oil
- 5 garlic cloves , thinly sliced
- 2 tablespoons finely chopped peeled fresh ginger
- 4 green onions , sliced thinly, plus more for garnish
- 1 tablespoon Szechuan peppercorns , crushed
Instructions
- Trim tendrils off prawns with scissors. Using a small, sharp knife, cut a shallow slit along the back of each prawn and remove the vein. Rinse under cold running water. Drain and pat dry with paper towels.
- In a bowl, mix together cornstarch and salt. Thoroughly coat each prawn with the cornstarch mixture.
- Heat oil in a wok or a large sauté pan over high heat. . Add prawns and sauté until just turning pink, about 2 minutes. Add garlic, ginger, green onions and crushed peppercorns. Cook, stirring constantly, until prawns are cooked through, about 3 minutes more.
- Serve, garnished with green onions.
Notes
Nutrition
I really like your idea of cooking the prawns with the shell. I will definitely make this recipe at home and share it with my family and friends. Thank you for sharing such an amazing article with us. I really appreciate the efforts you have taken to post this wonderful article.