In this gluten free Salt and Pepper Prawns recipe. I am using prawns as an alternative to the usual popular ingredient squid. Because it is simpler to cook at home. Likewise, salt and pepper prawns dish is not only easy to make. It also has a salty, spicy taste as the name suggests and deep fried to a light golden crisp. Ideal as an entrée, main or even finger licking party food. Besides, these prawns are very addictive, you would not stop at just one or two prawns. My salt and pepper prawns recipe is not only gluten free. But also dairy free, nut free, corn free, soy free and low carb.
Furthermore, I have used Tapioca starch or sometimes called tapioca flour in my gluten free salt and pepper prawns recipe. They make tapioca starch from cassava root from South America and not only naturally gluten free. But also has a delicate sweet flavour and very rarely people are allergic to this flour. Combined with rice flour, tapioca flour gives an optimum result for flavour and crispiness.
You may also like my other gluten free salt and pepper recipes:
About Cantonese Salt and Pepper Dish
Salt and pepper dish is a Cantonese cuisine that originated from Southern China province of Guangdong (previously named Canton). The trademark of Cantonese cuisine is the emphasis on simple, fresh and finest ingredients. And using subtle cooking techniques to focus attention on the real taste of the food. As a result, they usually add very little spices to Cantonese dishes to preserve the original flavours of the food. There are many types of salt and pepper dishes available. The most popular original recipe is using squid. And other versions include either prawns, chicken, pork spare ribs or even beef.
Salt and Pepper Prawns
For The Marinade:
- 2 teaspoons salt
- ½ teaspoon ground white pepper
For the Garnish:
- 2 large fresh red chillies finely chopped
- 2 spring onions (scallion) finely chopped
- black peppercorns freshly grind
- Marinade the prawns in a mixing bowl with ground white pepper and salt.
- Sift the tapioca flour and corn flour into a large bowl. Using a whisk, add water progressively and mix until the sifted flours develop a smooth batter.
- Fill up a wok with one-third full of rice bran oil and heat over medium to high heat.
- Dip each prawn in the beaten egg then into the batter, allow excess to drain off, and carefully drop in hot oil and deep-fry for 2 minutes or until lightly golden. Remove from wok and drain on kitchen paper towel. Repeat the same process in batches until all the prawns are cooked.
- To serve, garnish with red chillies, spring onions and freshly grind black peppercorns.