Popper Pepper Prawn - Pacific Bay

Popper Pepper Prawn

Enrique Valles
12 medium green prawns (about 1.4 kilos)
1⁄2 cup rice flour
2 teaspoons salt
3 teaspoons ground black pepper
1 cups peanut oil Peppercorn
1 -2lemon, cut into wedges to serve
1. Devein Pacific Bay Shrimp and butterfly the prawns.
2. Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
3. Heat the oil in a wok or fry-pan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
4. Place prawns on a serving plate and sprinkle with the peppercorn. Serve with lemon wedges.

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