Salt and Pepper Whole Prawns

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041026&pid=8041077§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Dredge the prawns in corn starch and fry in the 350 degree oil for 2 minutes or until cooked through. Drain well.

In a saute pan or a wok, toast the ginger, garlic, scallions and chilies for about 30 seconds or until you can smell the aroma of the aromatic vegetables.

Add in the fried prawns, season them with the spiced salt and toss to mix well. Serve immediately.

Note: This recipe can also be adapted with fried tofu, chicken or even fish for an Asian version of Fish and Chips. Spiced salt 1/2 cup kosher salt 1/2 tbsp Szechuan peppercorn, toasted and crushed 1/4 tsp 5 spice powder

Mix the salt, Szechuan pepper and 5-spice powder and store in an airtight container. It will store well for one month in a pantry.

Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.

This salt is great as a seasoning fried food and roast meats.

* Alexander Ong's culinary history is as vibrant and exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.

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