How to Make Salt and Chilli King Prawns / Shrimp - Traditional Chinese Recipe salt and pepper prawns

How to Make Salt and Chilli King Prawns / Shrimp - Traditional Chinese Recipe No Deep Fry Method salt and pepper prawns Salt and chilli king prawns or shrimp which are also known as salt and pepper prawns is a very popular dish. When you get it at Chinese restaurants and takeouts/takeaways in the West, it’s normally done with a batter or crispy coating. Which is nice. However the traditional Chinese way of doing this is without any kind of coating. The king prawns are cooked and served with shells still on and you peel them as you eat them. This takes me back to my childhood where meals like this were family occasions and a total experience. And the tastes and textures are as delicious now as they were back then. It’s not fine dining but it’s a total sensory experience. And now I’m going to show you exactly how to make it. I hope you enjoy this because it’s part of my life that I really want to share with you :) For 2-3 people you will need: 12 King Prawns with shell on - the bigger the better (frozen is fine, just defrost prior to cooking) 1-2 hot chillis according to taste 5 cloves of garlic 1 small thumb of ginger 20g of salt - that sounds a lot but you won’t eat most of it as the king prawn shells stops it from being absorbed. A good pinch of pepper to taste 2-3 tbsp of cooking oil You will also need: A wok or large frying pan. Plenty of napkins! ;) 0:00 Salt and chilli king prawns intro 0:20 Preparing the aromatic ingredients 1:29 The king prawns 1: 40 Stir frying the aromatics 2:53 Adding the king prawns 3:20 Seasoning 4:41 Plating up 5:04 The tasting