Salt and Pepper Prawns

Salt and pepper dish has its origins in Cantonese cuisines. 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.

In this gluten free recipe, I am using prawns as an alternative to the usual squid as its simpler to cook at home. Salt and pepper prawns dish is not only easy to make, it has a salty, spicy taste as the name suggests and it is deep fried to a light golden crisp. Ideal as an entrée, main or even finger licking party food and its very addictive, you would not stop at just one or two prawns.

I have used Tapioca flour or often called tapioca starch in my recipe. It is made from cassava root from South America, 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.

Salt and Pepper Prawns

5 from 2 votes

Print Pin Rate

Calories: 80.99kcal

Author: Daphne Goh

Ingredients

• Rice bran oil for deep frying
• 2 kg extra-large fresh king prawns shelled and deveined tails intact
• 2 eggs lightly beaten
• 1 cup tapioca flour
• 1 cup rice flour
• 1 cup water

For The Marinade:

• 2 teaspoons salt
• ½ teaspoon ground white pepper

For the Garnish:

• 2 large fresh red chillies finely chopped
• 2 spring onions finely chopped
• Freshly grind black peppercorns

Instructions

• Marinate the prawns with ground white pepper and salt.
• Sift the tapioca flour and corn flour into a bowl. Using a whisk, add water progressively 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 1 to 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.

Notes

Allergens: egg and crustacean.

Nutrition Facts

Salt and Pepper Prawns

Amount per Serving

Calories

80.99

% Daily Value*

Fat

 

1.92

g

3

%

Saturated Fat

 

0.45

g

3

%

Trans Fat

 

0.01

g

Cholesterol

 

78.89

mg

26

%

Sodium

 

318.56

mg

14

%

Carbohydrates

 

7.32

g

2

%

Fiber

 

0.24

g

1

%

Sugar

 

0.2

g

0

%

Protein

 

8.22

g

16

%

Vitamin A

 

3.98

IU

0

%

Vitamin C

 

5.17

mg

6

%

Calcium

 

3.41

mg

0

%

Iron

 

1.57

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

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