Best 2 Monsoon Salt And Pepper Whole Prawns Recipes

Embark on a culinary journey to the vibrant coastal regions of India with our tantalizing Monsoon Salt and Pepper Whole Prawns recipe. These succulent prawns are coated in a symphony of aromatic spices, resulting in a dish that captures the essence of monsoon flavors. Dive into the depths of this delectable dish, where the zesty tang of lemon and the warmth of ginger and garlic create a harmonious balance of flavors. Complement your meal with our selection of delectable side dishes, including a refreshing Cucumber Raita, a tangy Tamarind Chutney, and a fiery Green Chili Garlic Sauce. Unleash your inner chef and immerse yourself in the vibrant culinary traditions of India with this extraordinary seafood extravaganza.

Let's cook with our recipes!

SALT AND PEPPER SHRIMP (DEEP-FRIED)

Salt and Pepper Shrimp (Deep-Fried) image

These salt and pepper shrimp are deep-fried and served with their shells on in this popular Chinese recipe featuring a spicy salt and pepper mixture.

Provided by Rhonda Parkinson

Categories Appetizer Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound medium shrimp (about 25 shrimp), heads removed, deveined , but not shelled
2 to 3 tablespoons tapioca starch, or cornstarch, as needed
1 teaspoon sea salt, or kosher salt
3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oil for deep-frying

Steps:

Gather the ingredients.
Soak the shrimp in warm, lightly salted water for 5 minutes.
Rinse in cold water, drain and pat dry with paper towels.
Lightly coat the shrimp with the tapioca starch or cornstarch.
In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
Serve hot and enjoy.

Nutrition Facts : Calories 322 kcal, Carbohydrate 8 g, Cholesterol 239 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, Sodium 1389 mg, Sugar 0 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

SALT & PEPPER PRAWNS

Salt & pepper prawns image

Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip

Provided by Jennifer Joyce

Categories Buffet, Starter

Time 20m

Yield Serves 6-8 as part of a buffet

Number Of Ingredients 14

Ingredients

2 tbsp cornflour
vegetable oil , for deep frying
24 large king prawns , peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
1 tbsp Sichuan peppercorns
4 black peppercorns
2 tbsp sea salt flakes
large pinch of chilli flakes
1 garlic clove , crushed
1 tbsp chopped coriander leaves
1 small red chilli , finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce

Steps:

First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium

Tips:

Choose fresh, plump prawns. Look for prawns that are bright pink or orange in color and have a firm texture. Avoid prawns that are brown or discolored, or that have a slimy or mushy texture.
Clean the prawns thoroughly. Remove the heads, shells, and tails from the prawns. Rinse the prawns under cold water and pat them dry with paper towels.
Use a light hand with the salt and pepper. Too much salt and pepper can overpower the delicate flavor of the prawns.
Cook the prawns quickly over high heat. This will help to preserve their natural flavor and texture.
Serve the prawns immediately with your favorite dipping sauce.

Conclusion:

Monsoon Salt and Pepper Whole Prawns are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, and they are sure to impress your guests. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for a quick and easy seafood recipe, give Monsoon Salt and Pepper Whole Prawns a try. You won't be disappointed!