Xinjiang Spiced Salted Prawns

Ingredients

In this adaptation of the original Chinese dish, Prawn in Coarse Salt, we incorporate the distinct flavors of Xinjiang cuisine. The addition of cumin, chili powder, and Sichuan peppercorns infuses the prawns with a fiery and aromatic taste that is characteristic of Xinjiang dishes. This adaptation also highlights the use of coarse salt as a crust, which adds a delightful crunch to the prawns while enhancing their natural flavors. We alse have the original recipe for Prawn in Coarse Salt, so you can check it out.

• 500g (1.1 lb) large prawns, deveined and shells removed 500g (1.1 lb) large prawns, deveined and shells removed
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 tablespoon coarse salt 1 tablespoon coarse salt
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the cumin powder, chili powder, and crushed Sichuan peppercorns.
2. 2.
   Pat dry the prawns with a paper towel and coat them evenly with the spice mixture.
3. 3.
   Heat vegetable oil in a large frying pan over medium-high heat.
4. 4.
   Carefully place the spiced prawns in the pan and cook for 2-3 minutes on each side until they turn pink and develop a crispy crust.
5. 5.
   Remove the prawns from the pan and drain excess oil on a paper towel.
6. 6.
   Sprinkle the coarse salt over the prawns, ensuring they are evenly coated.
7. 7.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Prawns — Ensure the prawns are fresh and deveined properly to enhance their taste and texture.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will intensify their flavor.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic oils.

Tips & Tricks

• For an extra kick, add a pinch of dried chili flakes to the spice mixture.
• Serve the prawns with a squeeze of fresh lemon juice for a tangy twist.
• Adjust the amount of chili powder according to your spice tolerance.
• Make sure the oil is hot enough before adding the prawns to achieve a crispy crust.
• Serve the Spiced Salted Prawns as an appetizer or as part of a larger Xinjiang-inspired feast.

Serving advice

Serve the Xinjiang Spiced Salted Prawns as an appetizer or as a main course accompanied by steamed rice or naan bread. Provide small bowls of soy sauce or chili sauce for dipping, along with lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the Spiced Salted Prawns on a platter, garnished with fresh cilantro leaves. The vibrant red color of the prawns against the white salt crust will create an eye-catching presentation. Serve with a sprinkle of extra coarse salt on top for added visual appeal.