Classic Salt and Pepper Shrimp

Prepare the Dipping Sauce:

• In a pestle and mortar, crush the garlic, coriander, and chili until finely mixed. (If you don’t have a pestle and mortar, you can finely chop them instead.)
• Add the caster sugar and pound until dissolved, then mix in the lime juice and fish sauce. The sauce should balance sweet, salty, and spicy flavors.

Make the Spice Mix:

• Toast the Sichuan and black peppercorns in a frying pan over medium heat for about 1 minute or until fragrant.
• Finely grind the toasted peppercorns using a spice mill or pestle and mortar.
• Combine the ground peppercorns with the sea salt and chili flakes in a bowl.

Prepare for Frying:

• Mix the spice blend with the cornflour.
• Heat 7.5 cm of vegetable oil in a large wok or deep heavy-based saucepan. To check the oil temperature, drop in a small piece of bread; it should sizzle immediately and take about 20 seconds to turn golden.

Fry the Prawns:

• Toss the king prawns in the spice mix, ensuring they're evenly coated. Shake off any excess.
• Deep-fry the prawns in batches for 1-2 minutes or until they are crispy around the edges and starting to curl.
• Use a slotted spoon to remove the prawns and drain them on a baking tray lined with kitchen paper. Keep warm while cooking the remaining prawns.

Serve:

• If desired, scatter pea shoots or baby salad leaves on a serving plate. Serve the crispy prawns with the dipping sauce on the side. Enjoy!