Salt & Pepper Prawns (椒鹽蝦)

Last updated: 17 July, 2025

Salt and pepper prawns (椒鹽蝦, jiāo yán xiā) is a popular Cantonese dish that perfectly showcases the region’s love for crisp textures, balanced flavours, and wok-fired aromatics. Despite its simplicity, the dish is all about mastering timing, dryness, and the power of seasoning.

It originates from southern China’s Guangdong province, where the salt-and-pepper combination is widely used across proteins from squid and pork chops to tofu and prawn. The term “salt and pepper” here refers to a special spice mix typically made from salt, ground white pepper, sometimes give spice powder, and other fragrant addition like Sichuan pepper or MSG and is pre-blended in many Chinese supermarkets.

The dish is beloved for its contrast in textures and flavours: crispy shell on the outside, juicy prawns inside, all tossed with garlic, chilli, and spring onions that cling to the every bite. The shells are often thin and crunchy enough to eat whole, giving the dish a satisfying bite. It’s a common restaurant item, a banquet favourite, and easy to replicate at home with a wok and a few pantry staples.

Though it looks fancy, salt and pepper prawns is simple, fast and full of flavour and a perfect home-style classic.

Ingredients (2-3 servings)

• Whole prawns with shell on are used in this dish. The shell adds flavour and helps protect the delicate meat during drying. It also gets beautifully crisp and is often eaten in this dish.
  • Medium to large prawns hold up better to frying and give a more satisfying bite.
• Shaoxing wine is used to remove fishy smell and enhance umami.
• White pepper adds subtle heat and a warm, earthy note distinct from black pepper. This is common in Cantonese-style salt and pepper dishes.
• Salt lightly seasons the prawns during marinade so they’re not bland inside.
  • Final saltiness comes more from the salt and pepper seasoning powder added after frying.
• Corn starch or potato starch is used to coat the prawns before frying. Creates a light, crispy shell that helps the aromatics stick later.

Aromatics and spices

• Garlic is fried until golden to add deep flavour and aroma. It becomes crispy and clings to the prawns.
• Fresh red chilli adds a kick of heat and vibrant colour. You can adjust the amount depending on your spice tolerance.
• Spring onion adds brightness and aroma typical of Cantonese stir-fries.
• Salt and pepper powder here is referring to a premade spice mix often sold in Asian supermarkets.
  • Despite the name, it includes more than just salt and pepper: often garlic powder, Chinese five spice, MSG and other flavour enhancers.
  • Adds the signature savoury-salty-spiced profile to the dish after frying.

Instructions

1. Prepare the prawns
   • Trim prawn legs and sharp tips. This helps make the final presentation neater and easier to eat with no pokey bits.
   • Devein with a toothpick: insert the tip just behind the head or into the segments of the shell on the back. Hook gently under the black intestinal vein and pull it out.
   • Pat the prawns completely dry with paper towels. This is key for a crispy fry. Excess moisture causes oil splatter and prevents a crisp finish.
   • Toss prawns with Shaoxing wine, white pepper and salt, and let sit for 10 minutes. This adds a mild aroma and pre-seasons the meat. No need to pat dry after this steps. The small amount of surface moisture left actually helps the starch cling evenly.
2. Coat the prawns in starch
   • Toss the marinated prawns in potato starch or corn starch until they’re lightly coated. Shake off any excess as too much starch creates clumps and an uneven crust.
     • A dry and even coating of starch creates the signature crispy shell and helps the salt, pepper, and aromatics cling after frying.
3. Deep fry until golden
   • Heat oil to 180-190°C (electric stove level 7).
   • Use a small wok or pot with enough oil to submerge most of each prawn with around 1-1.5cm deep.
   • Add prawns carefully and fry about 2 minutes per side, until the shells turn orange and the coating is golden and crunchy.
   • Remove to a wire rack or paper towel to get rid of excess oil. Avoid stacking hot prawns to keep them crisp.
4. Stir-fry with aromatics
   • In a clean wok or pan, heat oil, add the aromatics, and stir-fry until fragrant and slightly golden.
   • Toss the fried prawns back in the pan and stir just enough to combine.
5. Season and serve
   • Sprinkle salt and pepper spice mix over the prawns. Toss quickly to distribute evenly.
   • Best enjoyed immediately while the shells are crisp and fragrant.

Salt & Pepper Prawns

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Course: Main Course

Cuisine: Chinese

Servings: 2 servings

Author: Celine Leung

Ingredients

• 300-400 g whole prawns with shell on
• 1 tsp Shaoxing wine
• a pinch of white pepper
• 1/4 tsp salt
• 1/3 cup potato starch or corn starch for coating

Aromatics and spices

• 4 cloves garlic finely chopped
• 1 fresh red chilli finely chopped
• 1 stalk spring onion finely chopped
• 3/4 tsp premixed salt and pepper powder

Instructions

• Trim prawn legs and sharp tips.
  300-400 g whole prawns
• Use a toothpick to devein the prawn.
• Pat the prawns completely dry with paper towels.
• Toss prawns with Shaoxing wine, white pepper and salt, and let sit for 10 minutes.
  1 tsp Shaoxing wine, a pinch of white pepper, 1/4 tsp salt
• Coat prawns lightly and evenly with starch and shake off excess.
  1/3 cup potato starch or corn starch for coating
• Heat oil to 180-190°C (electric stove level 7).
• Add prawns and fry about 2 minutes per side.
• Remove and drain well on paper towels.
• In a clean wok or pan, heat 1 tbsp oil and add garlic, chilli and spring onion. Stir-fry until fragrant and slightly golden.
  4 cloves garlic, 1 fresh red chilli, 1 stalk spring onion
• Add back the prawns and toss briefly.
• Sprinkle the salt and pepper powder over the prawns.
  3/4 tsp premixed salt and pepper powder
• Toss everything quickly to coat evenly and serve hot!