Salt and pepper prawns

Bill Grangers crispy salt and pepper prawns come served with a simple tomato salad, they make a perfect starter or light lunch
By Bill Granger
Salt and pepper prawns
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: medium


For the tomato salad:

  • 4 tomatoes, finely chopped
  • 2 spring onions
  • 1 tsp sesame oil
  • 1 red chilli, finely chopped (deseeded for less heat, if preferred)
  • 1 tsp sea salt

For the prawns:

  • 4 tbsp cornflour
  • 2 tsp sea salt
  • 2 tsp freshly ground white or black pepper
  • 20 large raw prawns, peeled and deveined, tails intact if preferred
  • 1 litres mild flavoured oil, such as sunflower, for deep-frying
  • 1 red chilli, deseeded and sliced
  • lemon wedges, to serve


1. For the tomato salad: Put the tomatoes into a bowl and mash lightly with a fork to release the juices.

2. Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.

3. For the prawns: Combine the cornflour, salt and pepper in a medium bowl. Add the prawns and toss to dust with the seasoned mixture. Shake off the excess and set aside on a tray. Dont leave them sitting for too long like this or they will get soggy and wont be as crunchy and delicious as they should be.

4. Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.

5. Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.

7. Once the prawns are all cooked, deep-fry the sliced chilli in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.

8. Arrange the prawns on a warm serving platter, top with fried chilli and serve with the tomato salad and lemon wedges on the side.

Love cooking with prawns? Take a look at lots more of our favourite prawn recipes.

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