Chinese Salt and Pepper Prawns (Tom Rang Muoi)
3-4 Servings
0:25 Prep
0:15 Cook
Moderate – you’ll be right!
This recipe was created in partnership with Wok Culture.
When it comes to seafood, deep frying is one of the most common culinary techniques you will find shared across Asian cuisine. In this one wok recipe, extra large prawns are dredged in a light flour mix, deep fried, then wok tossed with spices and aromats to make tôm rang muối (Chinese salt and pepper prawns). Expect traditional crispy, fragrant and succulent fried prawns seasoned with a homemade Chinese salt and pepper spice blend – perfect for the dinner table or a sharing platter.
A large wok and high-powered burner is the key to successful wok cooking. Our family go-to is the Wok Culture 8-Jet cooking set for the ample space and ease of stir frying. However, If you haven’t got the space but still want the extra heat try one of their portable burners.
Growing up, Chinese Salt and Pepper Prawns was a dish often served on special occasions such as birthdays and Lunar New Year celebrations. My uncle, a chef by trade, was always on the wok and although this was my grandma’s recipe, it was he who mastered it and passed it onto other members of our family. There were a few key tips he shared that makes this recipe unique and one not to be missed.
The first critical step was to toss the prawns in an egg wash, then dredging with a deep frying flour mix consisting of 2 parts corn starch and 1 part plain flour. The egg wash allows the flour mix to stick to the prawns and this specific flour ratio will ensure the prawns are crispy but not dense. When cooked, the batter also creates rough and crispy edges that the Chinese salt and pepper seasoning can stick to.
The second key is deglazing with Shaoxing cooking wine. Once the the fried prawns are tossed with the wok fried garlic, spring onions, fresh chilli and Chinese salt and pepper seasoning, adding Shaoxing cooking wine and turning the wok burner to high heat will allow the prawns to infuse with the flavour from the seasoning and aromats.
If you love salt and pepper squid or prawns in general, definitely give my wok tossed Chinese salt and pepper prawns a go.
Ingredients:
Chinese salt and pepper seasoning:
½ Chinese five spice powder
1½ teaspoons sea salt
½ teaspoon anchovy salt
½ teaspoon MSG (optional)
½ teaspoon cracked white pepper
Deep fried prawns:
12 extra large king prawns
2 eggs
2 cups corn starch
1 cup plain flour
2 teaspoons sea salt
Other:
2.5L neutral cooking oil
4 tablespoons neutral cooking oil
1 bunch spring onions, stems and leaves separated and cut into 3-4cm batons
3 garlic cloves, finely minced
2 long red/green chillis, sliced
50g unsalted butter
3 tablespoons Shaoxing cooking wine
½ bunch coriander, roughly chopped (optional)
Method:
Chinese salt and pepper seasoning:
1. Add all ingredients into a mortar and pestle and grind into a fine seasoning salt. Remove and place in small mixing bowl.
How to prepare and cook prawns:
1. In a large mixing bowl, beat two eggs to create an egg wash.
2. Using a skewer, devein prawns by piercing them vertically through the main body and pulling outwards at the spine.
3. Place them into the egg wash and toss well.
Duncan’s tip: Coating the prawns well with the egg wash will ensure the flour mix sticks to the prawn.
4. In a large bowl, combine corn starch, plain flour and sea salt to create the flour mix.
5. Dredge the egg-washed prawns in the flour mix.
6. Add 2.5L oil to a large wok, bring to 190C then deep fry prawns for one minute in batches with wok burner on medium-low. Remove and set aside.
Duncan’s tip: Only cook the prawns 75% the way through as they will continue to cook when removed from oil and later on when tossed in spices.
7. Safely remove deep frying oil from wok, add 4 tablespoons cooking oil, spring onion stems, garlic, chilli, unsalted butter, a pinch of Chinese salt and pepper seasoning and cook for 1 minute with wok burner on low-medium or until fragrant.
8. Return fried prawns and remaining salt and pepper seasoning to the wok.
9. Turn heat to high and add green part of spring onions and Shaoxing cooking wine along the sides of the wok and toss well for 1 minute then remove.
10. Serve on a large plate and garnish with coriander. Enjoy with freshly steamed rice.
