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Salt and pepper gambas (salt and pepper prawns, Spanish-style)

Paul Bloxham from Great Food Live
A multicoloured array of peppercorns and chillies ground together adds fire to Paul Bloxham's deep-fried Spanish prawns scented with ginger and garlic

Salt and pepper gambas (salt and pepper prawns, Spanish-style)

Method

1. Soak the prawns in a large bowl of salty cold water for 20 minutes. Rinse thoroughly and pat the prawns dry with paper towels.

2. Heat a generous quantity of vegetable oil in a deep-fryer to 180C then fry the prawns for just 20 seconds, working in batches if necessary. Drain on paper towels.

3. Lightly coat a wok with some oil and stir-fry the salad onions, garlic and ginger.

4. Add the deep-fried shrimp and the salt and pepper. Stir-fry for 20 seconds and serve hot with chopped coriander sprinkled on top.

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Serves: 4

Prep: 25 min, plus soaking time
Cook: 10 min

Ingredients
500g large green Prawns, peeled and intestinal threads removed
vegetable oil, for deep-frying
1 bunch salad onions, cut into 3cm pieces
6 garlic cloves, thinly sliced
1 fresh root ginger, peeled and finely shredded
20g sea salt, plus extra for soaking
20g ground mixed peppercorns, and chillies, such as black pepper, green pepper, chilli powder, cayenne pepper and szechuan pepper
small bunch Coriander, chopped