Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Jiao yan xia, the classic Chinese dish of head-on, fried prawns finished with a Sichuan or white pepper salt seasoning, inspired these prawn rolls – themselves a celebration of salt and pepper. Peeled prawns are seasoned, breaded with cornstarch and fried until super crunchy before getting tucked into toasted rolls. Fresh coriander, sliced chillies and a squeeze of fresh lime brighten the hearty sandwich, which leaves you with a little reward: leftover pepper-salt. Store any extra in an airtight container, and use it to season roasted meats and vegetables.
Salt and pepper prawn rolls
Serves: 4 servings
Time: 15 minutes
Method:
Vegetable oil, for frying (about 600ml)
115g mayonnaise
¼ tsp grated garlic
1 tsp ground black pepper
½ tsp salt
4 hot dog buns, preferably top-split
450g peeled and deveined jumbo prawns (16 to 20 prawns), tails removed
60g whole (or 2%) milk
120g corn flour
2 red chillies, thinly sliced
Tender coriander sprigs, for garnish
Lime wedges, for serving
Method:
1. In a 30cm cast-iron or heavy frying pan, heat 2.5cm of oil over medium-high until an instant-read thermometer registers 180C.
2. Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
3. Heat a medium nonstick frying pan over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
4. Season prawns with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in corn flour, gently pressing so cornstarch adheres. Working in two batches, fry prawns until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
5. Smear some garlic mayonnaise on the inner centre of buns, then divide prawns among buns. Top with chiles, coriander and more pepper salt. Serve with lime wedges.
© The New York Times
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments