Chinese Salt & Pepper Prawns are one of those dishes that instantly transport you to your favorite Chinese restaurant. The combination of crispy, lightly battered prawns tossed in a fragrant mix of salt, pepper, and fresh aromatics creates an irresistible dish that’s both simple and packed with flavor. Whether you’re enjoying them as an appetizer, a main course, or part of a larger feast, these prawns deliver a satisfying crunch with a punch of spice.
What makes this dish so special? It’s all about the balance of textures and flavors. The prawns are coated in a light, cornstarch-based batter that crisps up beautifully when fried. Then, they’re tossed in a sizzling wok with garlic, chili, and spring onions, creating a fragrant and flavorful coating. The magic touch? A special seasoning blend of salt, white pepper, and a hint of Chinese five-spice, which gives the dish its signature taste.
The best part is that you don’t need a deep fryer or complicated ingredients to achieve restaurant-quality results at home. A simple pan-fry method works wonders, keeping the prawns crispy while allowing the flavors to shine. Let’s get started!
Why You’ll Love This Chinese Salt & Pepper Prawns
- Crispy Perfection – A light and airy coating that delivers a satisfying crunch without feeling greasy.
- Burst of Flavor – The perfect balance of salt, spice, and fresh aromatics makes each bite irresistible.
- Quick & Easy – Ready in under 30 minutes, making it ideal for weeknight dinners or last-minute cravings.
- Minimal Ingredients – You only need a handful of pantry staples to recreate this restaurant-style dish.
- Versatile – Enjoy them as an appetizer, pair them with rice or noodles, or serve them in lettuce wraps for a fresh twist.
- Customizable Spice Level – Adjust the heat by adding more or fewer chilies to suit your taste.
- Better Than Takeout – No more waiting for delivery—this homemade version is fresher, crispier, and more flavorful!
Preparation Time and Yield
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Nutritional Information (Per Serving)
- Calories: 280
- Carbohydrates: 18g
- Protein: 22g
- Fat: 14g
- Fiber: 1g
- Sugar: 0g
Ingredients for Chinese Salt & Pepper Prawns
For the Prawns:
- 500g (1 lb) large prawns, peeled and deveined (leave tails on for extra crunch)
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon garlic powder
- ½ teaspoon baking powder (for extra crispiness)
- 1 egg white (optional, helps with coating)
- 3 tablespoons vegetable oil (for frying)
For the Seasoning Mix:
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon sugar
For the Stir-Fry:
- 3 cloves garlic, finely minced
- 1 red chili, finely chopped (adjust to spice preference)
- 1 green chili, finely chopped
- 2 spring onions, thinly sliced
- ½ teaspoon crushed red pepper flakes (optional)
Step-by-Step Instructions for Chinese Salt & Pepper Prawns
Step 1: Prepare the Prawns
Pat the prawns dry with a paper towel to remove any excess moisture. This helps the coating stick better and ensures crispiness when frying.
Step 2: Coat the Prawns
In a large bowl, mix the cornstarch, flour, salt, white pepper, Chinese five-spice powder, garlic powder, and baking powder. If using, add the egg white to help the coating adhere. Toss the prawns in the mixture, ensuring they are evenly coated.
Step 3: Fry the Prawns
Heat the vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot (about 180°C/350°F), add the prawns in batches to avoid overcrowding. Fry for 2-3 minutes on each side until they turn golden brown and crispy. Remove and drain on a paper towel.
Step 4: Make the Seasoning Mix
In a small bowl, combine salt, white pepper, black pepper, and sugar. Set aside.
Step 5: Stir-Fry the Aromatics
In the same pan, remove excess oil, leaving about 1 tablespoon. Add minced garlic, chopped chilies, and spring onions. Stir-fry for about 30 seconds until fragrant.
Step 6: Toss Everything Together
Return the fried prawns to the pan, sprinkle the seasoning mix over them, and toss everything together for 1-2 minutes to coat the prawns evenly.
Step 7: Serve & Enjoy
Transfer the prawns to a serving plate and enjoy immediately while hot and crispy! Serve with steamed rice, noodles, or as an appetizer with a dipping sauce.
Ingredient Background
Chinese Salt & Pepper Prawns may seem simple, but their flavors come from a thoughtful selection of ingredients. Let’s explore some key components that make this dish shine.
The prawns are the star of the dish, and choosing the right type is crucial. Large, fresh prawns with the tail on provide the best texture and crunch. If you’re using frozen prawns, make sure to thaw and pat them dry to prevent excess moisture from affecting the crispiness. Prawns are naturally sweet and tender, which makes them a fantastic contrast to the bold seasoning.
White pepper and black pepper both play essential roles in this recipe. White pepper has an earthy, slightly fermented taste that is commonly used in Chinese cuisine, while black pepper provides a sharper, more pungent heat. The combination of both adds depth to the seasoning mix, making the dish more aromatic and flavorful.
Chinese five-spice powder is another crucial ingredient. This traditional spice blend usually contains star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It brings warmth, sweetness, and a hint of licorice-like complexity to the prawns, balancing out the salt and spice beautifully.
Technique Tips for Chinese Salt & Pepper Prawns
Mastering the technique ensures that your prawns turn out light, crispy, and full of flavor. Here’s how to get it just right.
First, achieving the perfect crispy texture starts with the coating. A combination of cornstarch and all-purpose flour creates a light, airy crust that crisps up beautifully when fried. Adding a touch of baking powder helps create an even crunchier texture, while the egg white (if used) binds the coating to the prawns.
Next, the frying process is key. The oil needs to be hot enough (around 180°C/350°F) so the prawns fry quickly without absorbing excess oil. Overcrowding the pan lowers the oil temperature, leading to soggy prawns, so it’s best to cook in batches. Keeping the prawns moving while frying helps them cook evenly on all sides.
Finally, tossing everything together in the wok is where the magic happens. Once the prawns are fried, they’re quickly tossed with aromatic garlic, chilies, and spring onions. This step should be done over high heat to infuse the prawns with the fragrant, spicy flavors without making them soggy. The final sprinkle of the salt-and-pepper mix ensures every bite is seasoned to perfection.
Alternative Presentation Ideas
This dish is already stunning on its own, but a few creative presentation ideas can take it to the next level.
For a more elegant touch, try serving the prawns on a bed of crispy lettuce leaves. The fresh crunch of lettuce contrasts beautifully with the warm, crispy prawns. This method also makes it easy to pick up individual pieces without needing utensils, perfect for parties and gatherings.
Another fun idea is to serve them in a bao bun or soft tortilla wrap. Adding a drizzle of a tangy sauce, like a homemade garlic mayo or a hint of lime juice, makes for a fusion-style dish that combines Chinese flavors with street food vibes.
For a dramatic presentation, serve the prawns in a hot sizzling platter. The heat keeps them crispy longer while also intensifying the aroma of the garlic and chilies. This method is great for impressing guests at a dinner party.
Freezing and Storing Chinese Salt & Pepper Prawns
While this dish is best enjoyed fresh, you can store and reheat leftovers without losing too much of the texture and flavor.
If you have leftover prawns, store them in an airtight container in the fridge for up to two days. To maintain their crispiness, avoid placing them in a covered container while they are still hot, as the steam will make them soggy. Let them cool to room temperature before refrigerating.
Reheating is best done in an air fryer or oven rather than a microwave. The microwave will make the coating soft and chewy, while an oven set at 180°C (350°F) for about 5-7 minutes will help crisp them up again. An air fryer is even better, as it quickly restores the crunch without overcooking the prawns.
If you want to prepare the dish ahead of time, you can freeze the coated but unfried prawns on a baking sheet for about an hour before transferring them to a freezer-safe bag. When ready to cook, fry them straight from frozen—no need to thaw! This method ensures they stay crispy and fresh.
Healthier Twist Ideas
If you’re looking to make this dish a bit lighter, there are several ways to tweak the recipe without sacrificing flavor.
One great way is to air-fry instead of deep-fry. Using an air fryer at 200°C (400°F) for about 8-10 minutes gives you a similar crispy texture with significantly less oil. A light spray of oil before air-frying helps create a golden crust.
For an even lighter version, skip the batter and pan-sear the prawns instead. A quick sear with a small amount of oil in a non-stick pan still provides a nice char and keeps the prawns juicy while cutting down on excess starch and oil.
Reducing the amount of salt and replacing it with low-sodium alternatives or a touch of citrus (like lime zest) can help create a healthier version without compromising flavor. The zest adds brightness and depth without extra sodium.
Serving Suggestions for Events
This dish is incredibly versatile and can be served in various ways depending on the occasion.
For a casual weeknight dinner, pair these crispy prawns with a side of jasmine rice or stir-fried noodles. A simple vegetable stir-fry with bok choy or broccoli complements the bold flavors while keeping the meal balanced.
At a dinner party, consider serving these prawns as part of a larger spread. They work well alongside other Chinese favorites like fried rice, dumplings, or a fresh Asian slaw. Offering a sweet chili or soy dipping sauce on the side makes them even more exciting.
For a special occasion like Chinese New Year, serve these prawns on a platter with a garnish of fresh coriander and thinly sliced red chilies. Pair them with other festive dishes like Peking duck pancakes or crispy spring rolls to create an authentic Chinese banquet experience.
Frequently Asked Questions (FAQs)
1. Can I use frozen prawns for this recipe?
Yes! Just make sure to thaw them completely and pat them dry before coating to ensure they stay crispy.
2. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices because they have a high smoke point and a neutral flavor.
3. Can I make this dish without a wok?
Absolutely! A large frying pan or skillet works just fine. Just make sure to use high heat for stir-frying.
4. How do I make the prawns spicier?
Increase the amount of chopped chilies or red pepper flakes, or add a dash of chili oil before serving.
5. Can I substitute the prawns with another protein?
Yes! This seasoning works great with chicken, squid, or tofu for a vegetarian option.
6. Why is my coating falling off?
Make sure the prawns are dry before coating, and don’t overcrowd them when frying.
7. What can I serve with these prawns?
They pair well with fried rice, noodles, or a light Asian salad.
8. Can I bake the prawns instead of frying?
Yes, but they won’t be as crispy. Bake at 220°C (425°F) for about 12-15 minutes, flipping halfway.
9. How can I store leftovers?
Keep them in an airtight container in the fridge and reheat in an oven or air fryer.
10. Can I double the recipe?
Of course! Just fry in batches so the prawns stay crispy.
Conclusion
Chinese Salt & Pepper Prawns are a must-try dish that brings restaurant-quality flavors right into your kitchen. With a crispy texture, bold seasoning, and the perfect balance of spice and crunch, they’re guaranteed to impress. Whether you’re making them for a casual dinner or a special occasion, they’re quick, easy, and incredibly delicious.
Give this recipe a try, and let me know how it turns out!
Chinese Salt & Pepper Prawns
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
For the Prawns:
- 500g (1 lb) large prawns, peeled and deveined (leave tails on for extra crunch)
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon garlic powder
- ½ teaspoon baking powder (for extra crispiness)
- 1 egg white (optional, helps with coating)
- 3 tablespoons vegetable oil (for frying)
For the Seasoning Mix:
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon sugar
For the Stir-Fry:
- 3 cloves garlic, finely minced
- 1 red chili, finely chopped (adjust to spice preference)
- 1 green chili, finely chopped
- 2 spring onions, thinly sliced
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
Pat the prawns dry with a paper towel to remove any excess moisture. This helps the coating stick better and ensures crispiness when frying.
In a large bowl, mix the cornstarch, flour, salt, white pepper, Chinese five-spice powder, garlic powder, and baking powder. If using, add the egg white to help the coating adhere. Toss the prawns in the mixture, ensuring they are evenly coated.
Heat the vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot (about 180°C/350°F), add the prawns in batches to avoid overcrowding. Fry for 2-3 minutes on each side until they turn golden brown and crispy. Remove and drain on a paper towel.
In a small bowl, combine salt, white pepper, black pepper, and sugar. Set aside.
In the same pan, remove excess oil, leaving about 1 tablespoon. Add minced garlic, chopped chilies, and spring onions. Stir-fry for about 30 seconds until fragrant.
Return the fried prawns to the pan, sprinkle the seasoning mix over them, and toss everything together for 1-2 minutes to coat the prawns evenly.
Transfer the prawns to a serving plate and enjoy immediately while hot and crispy! Serve with steamed rice, noodles, or as an appetizer with a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280
- Sugar: 0g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g