Sign up for special offers and be the first to know when we’re available in your neighborhood!
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
via Bon Appetit
1½ pound shell-on large shrimp or prawns
3 tablespoons cornstarch
1 teaspoon freshly ground black pepper
1½ teaspoons kosher salt, divided
1 cup vegetable oil
1 teaspoon Sichuan peppercorns, ground
1 Fresno chile, thinly sliced, seeds removed if desired
½ cup fresh cilantro leaves with tender stems
ACTIVE: 15 MIN TOTAL: 15 MIN
Using kitchen shears, cut along the backs of prawns through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and ¾ tsp. salt in a large bowl; add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry prawns until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining ¾ tsp. salt. Add chile and cilantro to bowl and toss to combine.