Salt and Pepper King Prawns椒盐帝王虾
Crisp shell-on king prawns tossed with garlic, chilli and five spice salt.连壳吃的椒盐帝王虾，外脆里嫩越吃越香。
- Serves份量
- 4
- Prep准备
- 15 min分钟
- Cook烹饪
- 10 min分钟
- Total共计
- 25 min分钟
Ingredients食材
- 800g raw king prawns, shell on生帝王虾 800 克，带壳
- 4 tbsp cornflour生粉 4 汤匙
- 2 tbsp plain flour中筋面粉 2 汤匙
- 1 tsp fine salt细盐 1 茶匙
- 1 tsp ground white pepper白胡椒粉 1 茶匙
- 1/2 tsp five spice powder五香粉 半茶匙
- 3 cloves garlic, finely chopped蒜 3 瓣，切末
- 2 long red chillies, finely sliced红辣椒 2 只，切圈
- 3 spring onions, finely sliced葱 3 根，切葱花
- 1 tsp caster sugar细砂糖 1 茶匙
- 750ml neutral oil, for frying食用油 750 毫升（炸用）
- Lemon wedges, to serve柠檬角，上桌配
Method做法
- 1Snip off the feelers and legs, cut down the back of each prawn through the shell and lift out the vein, leaving the shell on.剪掉虾须虾脚，虾背连壳划一刀挑出虾线，壳不用剥。
- 2Pat the prawns very dry, then toss with the cornflour, plain flour and half the salt and white pepper.虾身擦到很干，加生粉、面粉和一半的盐、白胡椒粉抓匀。
- 3Heat the oil in a wok to 180C — a pinch of flour should sizzle the moment it hits.锅里油烧到 180 度，撒一点面粉下去马上起泡就可以了。
- 4Fry the prawns in two batches for 2 minutes each until the shells are crisp and orange, then drain on a rack.分两批下虾，每批炸 2 分钟，炸到壳脆壳红，捞出沥油。
- 5Pour off all but 1 tbsp of oil and fry the garlic and chilli over medium heat for 30 seconds.倒掉多余的油只留 1 汤匙，中火爆香蒜末和辣椒圈 30 秒。
- 6Return the prawns, add the remaining salt and pepper, the five spice and sugar, and toss hard for 30 seconds.虾回锅，撒剩下的盐、白胡椒粉、五香粉和糖，大火快速颠锅 30 秒。
- 7Throw in the spring onion, toss once more and serve with lemon wedges.下葱花再翻一下，配柠檬角上桌。
Madam's tip太太小贴士
Shell-on is the whole point — fried until crisp the shell is the best part, so don't peel them first.椒盐虾就要连壳吃，壳炸脆了最香，千万别提前剥壳。