Prawn Pepper and Salt

Prawn Salt and Pepper by Anand Caterers Pvt. Ltd


  1. King prawns – 750 gms, deveined, tails intact
  2. Cornflour – 1/3 Cup
  3. Sea salt – 1 Tablespoon
  4. Cracked black pepper – 1 tablespoon
  5. Vegetable oil – 1/4 cup
  6. Fresh coriander leaves – 1/4 cup
  7. Red chilli – 1, thinly sliced
  8. Green onion – 1, thinly sliced


Combine corn flour, salt and pepper in a large bowl. Add half the prawns. Toss to coat, shaking off excess. Heat half the oil in a large, non-stick frying pan over high heat. Cook prawns, stirring, for 3 to 4 minutes or until pink. Repeat with remaining cornflour mixture, prawns and oil. Place prawns on a plate. Top with coriander, chilli and onion. Serve.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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