Total Time: 45 minutes
Serves: 4 adults
This is my favourite prawn preparation ever! I had this dish for the first time about 3 years back at a popular restaurant in Kolkata- BBQ (Flavours of China)- and ever since then I order it every time I go to a Chinese restaurant! I recreated the dish at home, and I must say everyone at home said it was lip-smacking delicious! The best thing is, it requires very few ingredients. The main ingredient as the name of the dish suggests is “salt and pepper”. Therefore, getting the seasoning to perfection is a key to this dish. When you’re making it for the first time, I’d suggest you taste while you prepare it, so that perfection is achieved in terms of taste. Try it out, it is the perfect appetizer! Have it as snacks or serve it at your next party and win hearts!
INGREDIENTS:
1. 500g prawns, washed and cleaned
2. 5-6 stalks of spring onion, finely chopped
3. 1 medium sized onion finely chopped
4. 4-5 cloves of garlic chopped and crushed
5. 1 tbsp of ginger, chopped
6. 4 tbsp Corn flour
7. 2-3 tbsp soy sauce
8. 10-12 Black peppercorns, crushed
9. 1 tsp black pepper powder
10. Salt to taste
11. Oil for deep frying
METHOD:
1. In a bowl, place the prawns, black pepper powder, half of the crushed black pepper corns, salt, 1 tbsp of soy sauce and 3 tbsp of corn flour and mix everything well such that the prawns are evenly coated. Let it marinate for at least 30 minutes.
2. Heat oil in a wok or frying pan. Mix the remaining corn flour with a little bit of water. Fry the prawns till they are cooked through. Once they are done, leave it aside.
3. Take out all of the oil, except about 2 tbsp. Add ginger, garlic, spring onions and chopped onion and sauté for 2-3 minutes. Add salt to taste.
4. Now add the prawns and remaining crushed black pepper corns and soy sauce.
5. Dissolve the remaining corn flour with 2 tbsp of water and add it.
6. Mix well and stir for another 5 minutes.
7. Serve hot.
TIPS: Make sure you crush the peppercorns well, otherwise while having the dish, the whole peppercorns can be a little annoying!
Recipe by: Sukanya Saha
Serves: 4 adults
This is my favourite prawn preparation ever! I had this dish for the first time about 3 years back at a popular restaurant in Kolkata- BBQ (Flavours of China)- and ever since then I order it every time I go to a Chinese restaurant! I recreated the dish at home, and I must say everyone at home said it was lip-smacking delicious! The best thing is, it requires very few ingredients. The main ingredient as the name of the dish suggests is “salt and pepper”. Therefore, getting the seasoning to perfection is a key to this dish. When you’re making it for the first time, I’d suggest you taste while you prepare it, so that perfection is achieved in terms of taste. Try it out, it is the perfect appetizer! Have it as snacks or serve it at your next party and win hearts!
INGREDIENTS:
1. 500g prawns, washed and cleaned
2. 5-6 stalks of spring onion, finely chopped
3. 1 medium sized onion finely chopped
4. 4-5 cloves of garlic chopped and crushed
5. 1 tbsp of ginger, chopped
6. 4 tbsp Corn flour
7. 2-3 tbsp soy sauce
8. 10-12 Black peppercorns, crushed
9. 1 tsp black pepper powder
10. Salt to taste
11. Oil for deep frying
METHOD:
1. In a bowl, place the prawns, black pepper powder, half of the crushed black pepper corns, salt, 1 tbsp of soy sauce and 3 tbsp of corn flour and mix everything well such that the prawns are evenly coated. Let it marinate for at least 30 minutes.
2. Heat oil in a wok or frying pan. Mix the remaining corn flour with a little bit of water. Fry the prawns till they are cooked through. Once they are done, leave it aside.
3. Take out all of the oil, except about 2 tbsp. Add ginger, garlic, spring onions and chopped onion and sauté for 2-3 minutes. Add salt to taste.
4. Now add the prawns and remaining crushed black pepper corns and soy sauce.
5. Dissolve the remaining corn flour with 2 tbsp of water and add it.
6. Mix well and stir for another 5 minutes.
7. Serve hot.
TIPS: Make sure you crush the peppercorns well, otherwise while having the dish, the whole peppercorns can be a little annoying!
Recipe by: Sukanya Saha