This is one of my many favourite fried prawns recipe and my inspiration for this dish came from the Cantonese style deep fried salt and pepper prawns and of course the love for the Chinese five spice powder has prompted the creation of this really aromatic and easy Chinese recipe. This recipe is not only gluten free, it is also egg free, dairy free, soy free and nut free.
Chinese Five spice powder is a spice blend of five spices. Although there are many variations to the spices used, the most conventional spices used are Chinese cinnamon, cloves, fennel seeds, Sichuan peppercorns and star anise. The precise origin of five spice powder is not known, but it is believed that prehistoric Chinese were endeavouring to produce a so called “wonder powder” that incorporates all the five tastes components of sweet, sour, bitter, salty and pungent or spicy. Five spice powder is definitely very distinctive and extremely aromatic and flavourful. With just a hint of the powder, it will convert the dish completely.
Five spice powder are commonly used as a spice rub with meats like chicken, duck, pork and beef, as well as seafood. Also used in red cooking, normally called stews, braises or casseroles for meat dishes cooked with chicken, duck, pork and beef. In addition, five spice powder is used as coating for fried foods. Some common dishes using five spice powder are Cantonese roasted duck, roasted pork, meat stews and salt and pepper prawns.
- Rice bran oil for pan frying
- 2 kg 4.4Ib extra-large fresh king prawns (Jumbo Shrimps) shelled and deveined
For The Flour mixture:
- 1 ½ cup gluten free corn maize flour
- 2 teaspoons Chinese five spice powder
- ¼ teaspoon paprika powder
- 1½ teaspoon salt
For The Marinade:
- ½ teaspoons salt
- ½ teaspoon ground white pepper
- 2 tablespoons pale or medium dry sherry
For the Garnish:
- 2 spring onions shallots, finely chopped
- Marinate the prawns with ground white pepper, salt and sherry.
- Sift the gluten free corn (maize) flour into a bowl. Add in the Chinese five spice powder, paprika powder and salt and mix well with a whisk.
- Heat up a non-stick frying pan with some rice bran oil.
- Coat each prawn with the flour mixture, shake off any excess flour, and pan-fry for 2 minutes on each side or until lightly golden brown on medium to low heat. Remove from pan with a slotted spoon and drain on kitchen paper towel. Repeat the same process in 4 batches until all the prawns are cooked.
- Garnish with spring onion and serve.
4 thoughts on “Chinese Five Spice Fried Prawns”
This looks soooo good! I’m going to make them this weekend!
These prawns are tasty on its own or with steamed rice or even Turmeric rice. Hope you enjoy them this weekend. ????
These prawns look so good! Thanks for the recipe, must try this for a party at home.
Fried prawns are excellent to serve for house parties. Thanks for your nice comments Lucy!