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| This
Chinese appetizer is really tasty, but you have to be careful
not to use too much of the spice mixture, or you'll blow your
head off. The shrimp are cooked in their shells, very crunchy.
Very nice with gins and tonics! |
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| 1
lb fresh shrimp in the shell |
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2
tbl. salt |
| 1
tsp ground black pepper |
|
1
tsp. five spice powder |
| Peanut
or corn oil for frying |
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1
tsp ground roasted Szechwan peppercorns |
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Wash
the prawns and remove their little legs and throw them away. This
takes some time and is very fiddley. It's easiest if you do it over
the sink. Next you're supposed to devein them. This is incredibly
difficult to do to prawns that are still in their shells, so I don't
usually bother. Heh heh.
To make the
spiced salt, heat a wok or frying pan over medium heat until it's
really hot. Throw in the salt and stir continuously for about 4
minutes, or until it's very hot and greyish in colour. Transfer
to a small bowl. Add the five spice powder, ground roasted Szechwan
peppercorns and pepper. Mix well.
Half fill
a pan with oil. Heat to 350o, or until a cube of stale brown bread
browns in 60 seconds. Add the prawns and deep fry for 30 to 45 seconds,
or until they have curled up and turned red. Remove with a strainer
and drain.
Reheat the
frying pan until it's hot. Add 1 tablespoon of the spiced salt and
put the prawns into that pan. Over medium heat, flip and turn the
prawns in the salt for about 30 seconds, so that the salt permeates
them. Transfer to a warm serving plate and eat!
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