Salt and Pepper Prawns

Ingredients for Salt and Pepper Prawns

• 675g medium prawns in shell

• 2.8L corn oil

• 3 tablespoons plus 1 teaspoon kosher salt, divided

• 2 large egg whites, at room temperature 30 minutes

• 130g cornflour

• 3 tablespoons plus 1 teaspoon freshly ground black pepper (not fine)

• 300g sliced (1/8 inch thick) fresh jalapeño (about 8 chillies)

• 3 cups coriander sprigs (from 2 bunches)

• 2 teaspoons flaky sea salt, such as Maldon, or to taste

• Equipment: a deep-fat thermometer

Cut shell along back of each prawns with small kitchen shears (do not peel) and devein, then snip off legs.

Heat oil to 204°C in an 8-to10-quart heavy pot.

Toss prawns with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.

Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.

Stir together cornflour, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.

Toss half of prawns with 1/2 teaspoons each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornflour mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Season, coat, and fry remaining prawns.

Reduce oil temperature to 191°C.

Fry half of chillies with half of coriander until coriander just starts to turn dark green and chillies are wilted (do not brown chillies), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Coriander will crisp as it cools.)

Repeat with remaining chillies and coriander.

Serve prawns topped with fried chillies and coriander and sprinkled with sea salt. Serve immediately.

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