Why These Prawns Are So Addictive

There’s a lot to love about this dish: the crackling crisp exterior, the juicy sweetness of the prawns, and the way the garlic and chili cling to each bite, delivering bursts of heat and fragrance. But what really sets this recipe apart is its perfect seasoning balance—white pepper for a citrusy bite, black pepper for warmth, Chinese five-spice for subtle complexity, and salt to tie everything together.

This combination offers layers of umami and heat, without overpowering the delicate flavor of the prawns. It’s bold but not aggressive, spicy but not scorching—each bite leaves you wanting more.

The Right Prawns Make a Difference

For the best result, use large prawns (21/25 count) that are peeled and deveined, but with the tails left on. This keeps them easy to pick up and eat—ideal for a party setting—and the tail adds visual appeal. Frozen prawns work well too, just be sure to thaw and pat them dry thoroughly to ensure the coating sticks and crisps properly.

You can also substitute jumbo shrimp or tiger prawns, as long as they’re similarly sized and cleaned. Smaller prawns can work too, but they cook faster and are harder to handle individually.

The Ultra-Crispy Coating: Cornstarch Magic

The key to that signature shatteringly crisp texture is a coating made from cornstarch and a touch of flour. This creates a light, golden crust that’s drier and crispier than standard batter. It doesn’t soak up too much oil, and it allows the seasoning and aromatics to shine through after frying.

Adding Chinese five-spice powder to the coating gives a subtle depth—hints of star anise, clove, and fennel that infuse the prawns with aromatic complexity. The result is a crust that’s crispy, flavorful, and not too heavy.

Aromatics: The Heartbeat of the Dish

After frying, the prawns are tossed in a hot skillet with minced garlic, chilies, and green onions. This step is essential for flavor and fragrance. The brief stir-fry creates a sizzle of savory-spicy aroma that fills the kitchen—and the crispy prawns soak up every bit.

You can adjust the heat by choosing different chilies:

• Mild: Use red bell pepper or mild red chilies

• Medium: Fresno or Holland chilies

• Hot: Thai bird’s eye or serrano peppers

Always sauté garlic gently to avoid burning—you want golden and aromatic, not bitter and brown.

Serving Suggestions: How to Enjoy Salt & Pepper Prawns

These prawns are best served hot from the pan, when they’re at their crispiest. They’re versatile enough to be:

• An appetizer at dinner parties or holiday gatherings

• A main course served with jasmine rice, stir-fried vegetables, or noodles

• A shared plate alongside dim sum or other small bites like spring rolls, wontons, or dumplings

Garnish with lime wedges, scallion curls, or chopped cilantro for freshness and contrast. A sprinkle of crushed Sichuan peppercorns can also add a tingly, numbing twist for adventurous palates.

Tips for Frying Success

• Dry your prawns thoroughly before seasoning—this ensures the coating sticks and crisps up.

• Don’t overcrowd the pan—fry in batches so the oil stays hot and the prawns crisp evenly.

• Use a thermometer to maintain oil temperature between 350–375°F (175–190°C).

• Drain on paper towels or a wire rack to keep the coating crisp after frying.

• Serve immediately—these prawns lose their crispness the longer they sit.

If you’re prepping ahead, you can dredge the prawns and refrigerate them for up to 30 minutes before frying.

Customize to Your Taste

Want to make this dish your own? Here are a few flavorful variations:

• Lemon Pepper Prawns: Add lemon zest and swap lime for lemon juice.

• Sweet & Spicy Version: Toss with a spoonful of chili crisp or honey-chili glaze post-frying.

• Sesame Salt & Pepper Prawns: Add toasted sesame seeds and a splash of sesame oil.

• Vegan Alternative: Use tofu cubes or oyster mushrooms with the same seasoning and process.

Nutrition Snapshot (Per Serving – 4 servings)

• Calories: 280–320

• Protein: 22g

• Fat: 12g

• Carbohydrates: 18g

• Sugar: <1g

• Sodium: varies based on added salt and soy sauce, if any

These prawns are naturally low-carb and high-protein, and when pan-fried lightly or air-fried, they can even be adjusted for lighter diets without sacrificing texture or flavor.

Conclusion

Chinese Salt & Pepper Prawns are a fiery, crunchy, flavor-packed delight that brings the vibrancy of Chinese street food right into your home kitchen. With their ultra-crisp coating, savory seasoning, and bold aromatics, they make a stunning addition to any table. Whether you’re cooking for guests or treating yourself to a late-night snack, these prawns deliver a punchy, satisfying bite that’s impossible to resist. Try them once, and you’ll crave them again and again.