Seafood is commonly enjoyed on Christmas Day in Australia as it is the ideal dish to serve in hot weather. These prawns can be served on plates for each guest or passed around as a snack before sitting down to eat. Serve with some garlic aioli for a delicious taste.
- 24 (about 1.4kg) medium green tiger prawns, peeled leaving tails intact
- ½ cup (90g) rice flour
- 2 tsp salt
- 3 tsp ground Sichuan pepper
- 2 cups (500ml) peanut oil
- 1 tbsp sea salt flakes
- 1 lemon, cut into wedges
- Using a small, sharp knife and working from the tail, cut each prawn halfway through to the vein to butterfly. The prawn will lie flat. De-vein.
- Combine flour, salt and 2 tsp Sichuan pepper in a large bowl. Add prawns and toss to coat in flour mixture. Transfer prawns to a colander and shake off excess flour.
- Heat oil in a wok over high heat until very hot. Add 1/4 of the prawns and cook for 2 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Remove from wok and drain on absorbent paper. Repeat in 3 more batches with the remaining prawns.
- Combine salt flakes and remaining Sichuan pepper in a small bowl.
- Place prawns on a serving platter. Sprinkle with salt mixture and serve with lemon wedges.