Salt and Pepper Prawns - America's Best Copycat Recipes

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Salt and Pepper Prawns

P.F. Chang's China Bistro Copycat Recipe

Serves 4

Shrimp and Seasoning:

1 tablespoon Szechwan pepper
1 teaspoon black peppercorns
2 teaspoons flaked sea salt
2 tablespoons rice flour
750 g medium green king prawns, shelled and cleaned leaving tails intact
1/2 cup peanut oil

Lime and Chilli Dipping Sauce:
70 g brown sugar
1 tablespoon rice vinegar
1 clove garlic, crushed
1 small fresh red chilie, finely chopped
1 tablespoon chopped coriander leaves
1/3 cup lime juice, plus wedges to serve

For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves. Cool, then add remaining sauce ingredients. Season to taste with salt and pepper.

Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool. Grind roasted peppers, salt and rice flour until coarsely ground. Place prawns in bowl and sprinkle with pepper mixture to coat. Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through. Drain on absorbent paper. Serve prawns immediately with dipping sauce and lime wedges to the side.
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