1kg raw banana prawns, peeled, tails intact
50g rice flour
1-2 teaspoons salt flakes
1 teaspoon Szechuan peppercorns
Oil for deep frying
In a mortar, crush the salt and peppercorns.
Combine the pepper powder and flour in a bowl.
Heat the oil until a piece of bread sizzles when added.
In batches, dip 5-8 prawns in the flour mix, cover completely and drop into the oil.
Cook until fully cooked, remove with a slotted spoon and place on some kitchen paper to remove excess oil.
Repeat with the remaining prawns, keeping the batches small so you don’t over crowd the pan.
Place the prawns on your serving plate and season again with salt and freshly ground pepper.