One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.
I make this quantity and then store the extra in an airtight spice jar for another day.
6 teaspoons salt flakes
Zest of 4 lemons
Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.
Measure the salt and lemon zest onto the baking parchment.
Bake for 15 minutes until the lemon has dried out and is really fragrant.
Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.
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.