Salt & Pepper 5-Spice Tiger Prawns
*10 to 12 pieces of Tiger Prawns, trim & deveined
*Enough amount of cornflour or potato starch for coating the prawns
*1 tbsp shallot, finely diced
*1 tbsp garlic, finely diced
*2 chillies, sliced
*Small bunch of spring onions, sliced into sections
*2 cups Borges Grapeseed Oil
*2 tsp salt (optional to reduce)
*1 tsp pepper
*1 tsp black pepper
*¾ to 1 tsp of 5-spice powder
*1 tsp sugar
Step by Step1. Dry-roast the salt, pepper and 5-spice powder in a pan, allow to cool, combine with sugar and mix well. Set aside.
2. Heat up Borges Grapeseed Oil. Dust the prawns with flour and fry 2 prawns at a time to keep the oil at a constant high heat. Repeat with remaining prawns.
3. Bring a frying pan to medium heat, add a little Borges Grapeseed Oil, saute the shallots, garlic, chilli and spring onion, and cook till fragrant. Now add prawns, tossing as you sprinkle the seasoning mix, making sure you coat the prawns well.
4. Remove the prawns and serve with lime.