Entree: China – Guangdong – 椒鹽大蝦 ➤ Jiāoyán dàxiā (Salt‑and‑pepper tiger prawns served with steamed sticky rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) tiger prawns, shells on, deveined
- 2 cups (360 g) glutinous (sticky) rice
- 3 tbsp (24 g) cornstarch
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground white pepper
- 1/2 tsp (1 g) ground Sichuan peppercorns (optional)
- 4 cloves (12 g) garlic, minced
- 2 scallions, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 ml) vegetable oil (for frying)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- Lemon wedges for serving

Instructions

1. Rinse and soak glutinous rice 2 hours; drain and steam 25–30 minutes until tender, keep warm.
2. Mix cornstarch with 1/2 tsp (2.5 g) salt and a pinch of white pepper. Toss prawns in the dry mix to coat lightly.
3. Heat oil in a wok or deep skillet over medium‑high heat. Fry prawns in batches 1–2 minutes per side until crisp and just cooked; drain on paper towels.
4. Remove most oil leaving 1 tbsp (15 ml) in the wok. Add minced garlic and scallions; stir quickly 30 seconds. Return prawns to wok, add light soy sauce, sesame oil and sprinkle the remaining salt, white pepper and Sichuan peppercorns; toss to coat.
5. Serve the hot salt‑and‑pepper prawns immediately with steamed sticky rice and lemon wedges.