Szechuan Peppercorn Spiced Salt Prawns with a Crispy Rice Flour Coating

Marion Grasby shows how to make restaurant-quality salt and pepper prawns at home, highlighting the key technique of toasting and grinding Szechuan peppercorns and black peppercorns for a fragrant spiced salt. The prawns are coated in a light rice flour and plain flour blend for maximum crispiness without a heavy batter, then tossed in the spiced salt while still hot and served with a chilli mayo dipping sauce.