Salt and Pepper Prawns / Shrimp Recipe

Prawns: These should be peeled and deveined for convenience and better texture.

Salt: Enhances the natural flavors of the prawns.

Freshly ground black pepper: Adds a bit of heat and depth to the dish.

Cornstarch: Helps to create a light, crispy coating on the prawns.

Vegetable oil: Used for frying the prawns to a golden brown.

Garlic: Adds a fragrant aroma and flavor to the dish.

Green onions: Provides a fresh, slightly sharp taste that complements the prawns.

When coating the prawns with cornstarch, make sure to shake off any excess before adding them to the pan. This ensures a light, crispy texture without any clumping. Additionally, using freshly ground black pepper will enhance the flavor profile, giving the dish a more robust and aromatic taste.

• Prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a good alternative for those who do not consume seafood.

• Salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor while also providing a bit of umami, enhancing the overall taste of the dish.

• Black pepper - Substitute with white pepper: White pepper has a slightly different but still pungent flavor, making it a suitable alternative for black pepper.

• Cornstarch - Substitute with potato starch: Potato starch can provide a similar crispy coating and thickening effect as cornstarch.

• Vegetable oil - Substitute with olive oil: Olive oil is a healthier option and can be used for frying or sautéing, though it has a slightly different flavor profile.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, but still add a depth of flavor to the dish.

• Green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish or cooked into the dish.

• Allow the prawns/shrimp to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled prawns/shrimp into an airtight container. This helps maintain their freshness and prevents any unwanted odors from seeping in.
• If you plan to consume them within 2-3 days, store the container in the refrigerator. Ensure the temperature is set to 4°C (40°F) or below.
• For longer storage, place the prawns/shrimp in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long they have been stored.
• When ready to use, thaw the prawns/shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the prawns/shrimp gently in a frying pan over medium heat. Add a splash of vegetable oil if needed to prevent sticking.
• Avoid reheating in the microwave as it can make the prawns/shrimp rubbery and overcooked.
• If you have leftover garlic and green onions, store them separately in airtight containers in the refrigerator. Use them within a few days for best flavor.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover prawns/shrimp.
  4. Stir occasionally for about 3-4 minutes until they are heated through.
  5. Add a splash of water or chicken broth if they seem dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the prawns/shrimp on a baking sheet lined with parchment paper.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes or until heated through.

• Microwave Method:

  1. Place the prawns/shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.
  4. Stir and microwave for an additional 30 seconds if needed.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the prawns/shrimp in a steamer basket.
  3. Cover and steam for about 3-4 minutes until heated through.
  4. Ensure the prawns/shrimp do not touch the boiling water.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the prawns/shrimp in the air fryer basket in a single layer.
  3. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Bowl: For combining the prawns/shrimp with salt, black pepper, and cornstarch.

• Frying pan: To cook the prawns/shrimp and stir-fry the garlic and green onions.

• Spatula: For stirring and turning the prawns/shrimp while cooking.

• Measuring spoons: To measure out the salt, black pepper, and cornstarch accurately.

• Knife: For chopping the green onions and mincing the garlic.

• Cutting board: To provide a surface for chopping the green onions and mincing the garlic.

• Tongs: To handle the prawns/shrimp while cooking.

• Plate: For serving the cooked prawns/shrimp.

Prep ingredients in advance: Measure and prepare prawns/shrimp, garlic, and green onions ahead of time to streamline cooking.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Double the recipe: Cook a larger batch of prawns/shrimp and store leftovers for a quick meal later.

Utilize a non-stick pan: A non-stick pan reduces the need for extra oil and makes cleanup faster.

Organize your workspace: Keep all ingredients and utensils within reach to avoid unnecessary steps.