One of my favourite Chinese fried prawns dishes is home cooking style Chinese Five Spice Fried Prawns. My inspiration for this Chinese Five Spice Fried Prawns dish came from the Cantonese deep fried salt and pepper prawns. Besides, my love for the Chinese five spice powder has prompted me to create this aromatic and easy Chinese recipe. This Chinese Five Spice Fried Prawns recipe is not only gluten free. But also low carb, egg free, dairy free, soy free and nut free.
You may also like my other gluten free fried prawns recipes:
About Chinese Five Spice Powder
Chinese Five spice powder is a spice blend of five spices. Although there are many variations to the spices used. No doubt, the most conventional spices used are Chinese cinnamon, cloves, fennel seeds, Sichuan peppercorns and star anise. No one knows the precise origin of five spice powder. But they believed that prehistoric Chinese were endeavouring to produce a so called “wonder powder”. Besides, it incorporates all the five tastes components of sweet, sour, bitter, salty and pungent or spicy. Moreover, five spice powder is definitely very distinctive and extremely aromatic and flavourful. With just a hint of the powder, it will convert any dish completely.
Culinary Uses of Chinese Five Spice Powder
Furthermore, chefs and home cooks often use five spice powder as a spice rub. Usually with meats like chicken, duck, pork and beef, as well as seafood. Also used in red cooking, normally called stews, braises or casseroles. Typically for meat dishes cooked with chicken, duck, pork and beef. In addition, they also use five spice powder as coating for fried foods. Commonly, they use Chinese five spice powder in classic dishes. Specifically, popular dishes like Cantonese roasted duck, roasted pork, meat stews and salt and pepper prawns.
Chinese Five Spice Fried Prawns
- rice bran oil for pan frying
- 2 kg extra large fresh king prawns (Jumbo Shrimps) shelled and deveined
For The Flour mixture:
For The Marinade:
- ½ teaspoons salt
- ½ teaspoon ground white pepper
- 2 tablespoons medium dry sherry
For the Garnish:
- 2 spring onions (shallots) finely chopped
- Marinate the prawns in a mixing bowl with ground white pepper, salt and sherry.
- Sift the corn starch or potato starch into a mixing 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 3 batches until all the prawns are cooked.
- Garnish with spring onion and serve.