Salt and Pepper Tiger Prawns

1) Dry roast the salt, pepper and five spice pepper in a pan. Remove, allow to cool, combine with the sugar and mix well. Set aside.

2) In a deep fry pan or wok, bring the oil to 180C. Dust the prawns with flour and fry 2 prawns at a time to keep the oil at a constant high heat. Remove the prawns and place on kitchen paper to absorb the oil. Repeat with the remaining prawns.

3) Bring a frying pan to a medium heat, add the oil, red shallots, garlic, chilli and spring onion and cook until fragrant. Now add the prawns, tossing as you sprinkle the salt, pepper and five spice mix, making sure you coat the prawns well.

4) Remove the prawns and serve with the lime.