Salt and pepper school prawns

Method

1. Dry-roast the peppercorns in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder. Combine with the salt in a small bowl and set aside.
2. Line a large tray with a few layers of paper towel, then spread the school prawns over the tray. Using more paper towel, pat the prawns to dry them as best you can. Divide the prawns between two large bowls.
3. Fill a wok one-third full of oil and heat to 190°C, or until a cube of bread dropped into the oil turns deep golden in 10 seconds. Add half the rice flour to each bowl of prawns and toss to coat the prawns. Working with one batch at a time, add the prawns to the hot oil, stirring gently with a large metal spoon to ensure the prawns don’t stick to each other. Fry for 2–3 minutes, or until the prawns are light golden, crisp and cooked through. Drain briefly on paper towel, then transfer to a serving bowl and serve immediately with the salt and pepper mixture, to sprinkle over as desired. Cook the next batch in the same way, and serve immediately.