Amp up the pleasures of fabulous, fresh seafood with a little strategic seasoning and added texture.
100g plain flour
2 tbsp sea salt
1 tbsp freshly ground white pepper
2 tbsp chilli powder
peanut or vegetable oil for deep-frying
1kg prawns, peeled, de-veined, heads and tails removed
10 sprigs coriander
1 lemon, cut into wedges
1. Mix the flour, salt, pepper and chilli powder in a bowl.
2. In a wok, heat enough oil at 180°C to deep-fry prawns.
3. Fry prawns in two lots. Place the first lot of prawns in the flour mixture and toss to coat well. Shake off any excess, then dip in a bowl of water and re-coat with the flour mixture. Shake off excess and place carefully into the wok. Fry for two minutes until golden, then drain on the kitchen paper. Repeat with the second lot of prawns.
4. Put the coriander in the oil and cook for one minute – just until translucent and crisp when cooled. The oil has a tendency to spit, so be careful.
5. Top prawns with the fried coriander, then serve with lemon wedges at the side and, if desired, Japanese mayo mixed with macha paste.
If you like this recipe, try Neil Perry's Herb-crusted trout with potato gratin