🍽️ How to Make Jiaoyan Daxia (Salt and Pepper Prawns)

🧆 Ingredients

• 400g large prawns (shell-on, cleaned)
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon ground Sichuan peppercorn
• 2 cloves garlic (minced)
• 2 green onions (chopped)
• 1 fresh chili (sliced)
• Oil for frying

🍳 Steps

1. Clean and Prepare the Prawns: Rinse the prawns under cold running water. Using kitchen shears, trim the sharp rostrum (the pointy part on the head) and the legs. Make a shallow cut along the back of each prawn and remove the dark vein with a toothpick or the tip of a knife. Rinse again and pat thoroughly dry with paper towels—removing excess moisture is crucial for crispiness. Leave the shells on for maximum flavor and texture.

2. Coat the Prawns: Place the cleaned prawns in a bowl. Sprinkle with cornstarch and toss until each prawn is evenly coated. The cornstarch helps create a light, crispy crust during frying.

3. Heat the Oil: Pour enough oil into a deep pan or wok to submerge the prawns (about 2 inches deep). Heat the oil to 180°C (350°F). Test by dropping in a small piece of bread or cornstarch; it should sizzle and rise to the surface immediately.

4. Fry the Prawns: Carefully add the prawns to the hot oil in batches, avoiding overcrowding. Fry for 2–3 minutes, turning occasionally, until the shells turn bright orange and the coating is golden and crisp. The prawns should feel firm to the touch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the oil return to temperature between batches for even frying.

5. Prepare the Aromatics: Pour off most of the oil, leaving about 1 tablespoon in the pan. Over medium heat, add the minced garlic, chopped green onions, and sliced chili. Stir-fry for 30 seconds until fragrant but not browned.

6. Season and Toss: Return the fried prawns to the pan. Sprinkle with salt and ground Sichuan peppercorn. Toss everything together for 1–2 minutes, ensuring the prawns are evenly coated with the aromatics and seasoning. Taste and adjust salt or pepper as needed.

7. Check Doneness: The prawns are done when the flesh is opaque and the shells are crisp. Avoid overcooking, as this can make the prawns tough.

8. Serve: Transfer to a serving plate. Garnish with extra green onion and serve immediately for the best texture.

Key Tips:

• Use the freshest prawns possible for optimal flavor and texture.
• Drying the prawns thoroughly before coating is essential for crispiness.
• Monitor oil temperature to prevent soggy or greasy results.
• Adjust the amount of chili and Sichuan peppercorn to your preferred spice level.
• Serve hot—Salt and Pepper Prawns lose their crispiness as they cool.

💡 Tips

• Use fresh prawns for best texture.
• Adjust peppercorn and chili for desired spice level.
• Fry in batches to avoid overcrowding.
• Serve immediately for maximum crispiness.