Monsoon Salt And Pepper Whole Prawns

Ingredients

• 1 pound whole fresh prawns, preferably with heads
• 1 tablespoon Sichuan peppercorns
• 2 teaspoons white peppercorns
• 2 whole small dried chili peppers
• 4 tablespoons kosher salt
• ¼ teaspoon five-spices, preferably homemade (see note)
• 1 teaspoon sugar
• 4 cups peanut oil
• ¼ cup coarsely chopped coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    180 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 95 milligrams cholesterol; 1603 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About six servings as an appetizer; four as a main course

Preparation

1. Rinse the shrimp. Dry thoroughly and set aside.
2. Combine the three peppers in a small skillet and heat, shaking, until the Sichuan peppercorns begin to smoke. Remove from the heat and grind to a coarse powder in a spice grinder. Combine with the salt, five-spices and sugar. Set aside half of the mixture for another time.
3. Heat four cups of peanut oil in a wok until nearly smoking. Fry the prawns quickly and remove to drain with a large slotted spoon or skimmer.
4. Heat a dry wok to smoking. Add the prawns and, while tossing them vigorously, sprinkle them very liberally with the salt and pepper mixture. This should take another 30 seconds or so. Turn off the heat, toss quickly with the coriander and serve hot.

• To make homemade five-spice powder, toast 1 3-inch stick of cassia or cinnamon, 5 whole star anise, 1 teaspoon cloves, 2 tablespoons coriander and 1 tablespoon fennel. Grind in a spice or coffee grinder.

15 minutes