CantoneseEasy 20 min serves 2

Salt-and-Pepper Prawn Tails

Name: Salt-and-Pepper Prawn Tails
Total time: 20 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: prawn tails; cornstarch; garlic; sichuan peppercorns

椒盐虾尾 · jiāo yán xiā wěi

家庭快手版 · Home version: Dim sum style crispy tails.

Hong Kong dim sum classic — crispy and numbing.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Party & Sharing

Ingredients

prawn tails虾尾🛒 local400 g
cornstarch玉米淀粉🏮 asian3 tbsp
garlic蒜🛒 local4 cloves
sichuan peppercorns花椒🏮 asian1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Pat prawn tails dry and coat in cornstarch.
🔍 Look for
Visual: 薄薄一层粉Lightly coated
You know it's right when: Ready to fry
2Heat oil to 180C.
🔍 Look for High heat
Visual: 油微冒烟Oil shimmering
You know it's right when: Ready
3Fry prawn tails until golden and crispy.
🔍 Look for High heat 3 minutes
Visual: 金黄Golden brown
You know it's right when: Crispy
4Fry garlic and Sichuan peppercorns briefly.
🔍 Look for Medium heat 30 seconds
Visual: 香气溢出Aromatic
You know it's right when: Fragrant
5Toss prawns in seasoning mix and serve.
🔍 Look for
Visual: 裹满调料Coated
You know it's right when: Ready

Tips

· Double fry for extra crunch.
· Sichuan pepper adds numbing.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library