Salt and Pepper Prawns

• 12 large raw prawns, shell-on, deveined
• 0.25 cup cornstarch, tapioca starch, or rice flour
• 1 Tbsp. roasted salt and pepper
• 2 cloves garlic, peeled and minced
• 1 jalapeño, seeded and minced
• 2 scallions, sliced thin
• 2 Tbsp. peanut oil for frying

You can peel the prawns if you want to; I like the crunchy fried shells. In any case, de-vein and rinse them, then drain them in a seive or colander and give them a pat with paper towel to dry them off a bit.

In a bowl, stir the rice flour or other starch together with the roasted salt and pepper, then toss in the shrimp and stir them around to make sure they're all well coated.

Heat 2 Tbsp. peanut oil in a wok or skillet until shimmering. Add the shrimp in an even layer and cook without disturbing them until cooked on the bottom. This'll take 2 minutes or so, then throw in all the other ingredients, turn the shrimp over, and cook them for 2 more minutes.

Serve the shrimp with a bowl of steamed rice and hot mustard, or soy sauce seasoned with fresh minced ginger and garlic.