Salt and Pepper Prawns

Preparation info
  • Serves


    as a shared dish or starter
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

There are several versions of this dish but this is one of the simplest. Easy to cook and great for keeping guests happy while you make the rest of the meal. Some recipes suggest dry-frying the peppercorns before crushing but I don’t think it’s really necessary.


  • large shell-on raw prawns 16–20, heads and legs removed
  • Sichuan pepper 1 tsp


Peel away most of the shell from the prawns but leave the last segment and the tail attached. (This not only looks pretty but makes the prawns easier to hold when you eat them with your fingers.) Remove the dark vein running down the back.

Combine the Sichuan pepper and sea salt, and pound to a coarse powder using a mortar and pestle or an electric coffee grinder.

Heat half the