Spicy Salt & Pepper Prawns
July 19, 2014
Categories: Shrimp, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Low Glycemic, No Eggs, Non-Dairy, Spicy, more
- Serving Size: 1 (178.6 g)
- Calories 291.4
- Total Fat - 19.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 190.4 mg
- Sodium - 1244.3 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 20.8 g
- Calcium - 86.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Put the peppercorns in a small sauté pan over medium heat and toast it, shaking the pan almost constantly; cook for about 3 minutes, remove it from the heat and combine it with the salt. Set aside.In a wok or large frying pan, heat the peanut oil over a hot flame.
As the oil heats up, toss the shrimp in the cornstarch and shake off any excess. When the oil is very hot (but not smoking), add the shrimp and cook them 2-3 minutes, tossing them a few times so they cook evenly. When cooked through, use a large spatula to hold the shrimp in place as you empty as much oil as possible from the frying pan or wok. Return the shrimp to the heat, add the salt and pepper mixture, the garlic, and the peppers. Cook about 1 minute, tossing constantly so shrimp are infused with flavor.
Sprinkle with green onions.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the peppercorns, try to use Szechuan or white pepper for the best flavor; however, any non-black peppercorns will work.
- When selecting the shrimp, try to use jumbo shrimp for the best flavor and texture.
- Substitute olive oil for peanut oil: This substitution is beneficial because olive oil is a healthier option than peanut oil and it also has a more subtle flavor that will not overpower the other ingredients.
- Substitute red pepper flakes for serrano chile: This substitution is beneficial because red pepper flakes are more widely available and can provide a similar level of spiciness without having to source a more specialty ingredient.
Coconut Curry Prawns Heat 1/4 cup of oil in a wok or large frying pan over a hot flame. Add the shrimp and cook for 2-3 minutes, tossing them a few times so they cook evenly. When cooked through, use a large spatula to hold the shrimp in place as you empty as much oil as possible from the frying pan or wok. Add 1/2 cup of coconut milk, 1 tablespoon of curry powder, 1 teaspoon of sugar, and 1/4 teaspoon of salt and stir to combine. Return the shrimp to the heat and cook for an additional 2 minutes, stirring constantly. Sprinkle with chopped green onions and serve.
Coconut Rice - This fragrant rice dish is the perfect accompaniment to the spicy prawns. The sweetness of the coconut balances the heat of the pepper and garlic, while the texture of the rice complements the crunchy prawns.
Grilled Asparagus: Grilled asparagus is a great side dish to the coconut rice and prawns. The smoky flavor of the grilled asparagus complements the sweet and spicy flavors of the prawns and rice, and the crunchy texture adds a nice contrast. Plus, asparagus is a healthy vegetable that adds a nutritious component to the meal.
Q: What type of oil should I use?
A: Peanut oil is recommended for this recipe. If you don't have peanut oil, any other oil with a high smoke point will work.
Q: How long should I cook the food?
A: Cook the food until it is golden brown and cooked through. Check the internal temperature with a thermometer to be sure it has reached 165°F.
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Fun Fact 1: Szechuan pepper, one of the main ingredients in this recipe, was popularized by the famous Chinese chef, Peng Chang-kuei, who invented the iconic dish General Tso's Chicken.
Fun Fact 2: Serrano chiles, another key ingredient in this recipe, were first cultivated in the Mexican state of Puebla. Mexican-American actress Eva Longoria is from Puebla and is a passionate advocate of Mexican cuisine.