Salt Crusted Prawns with Pico De Gallo

Salt Crusted Prawns with Pico De Gallo
Salt Crusted Prawns with Pico De Gallo

Shrimp are gently tossed in egg whites with a light dusting of rice flour, cornstarch, salt and pepper. Cooked crisp, the shrimp are served over a pico de gallo. Pico de gallo translated literally means "rooster's beak" and is thought to be named for the way you eat with your thumb and forefinger (it is also called salsa fresca). This is a chunky salsa with vine-ripened tomato, sweet onion, jalapeño pepper, cilantro, green onion, ground coriander, ground cumin, smoked paprika (optional), lime juice and salt.

Salt Crusted Prawns with Pico De Gallo

(Serves 3-4)


1 pound 21/25 prawns, peeled and deveined
4 each egg whites, whisked for 3 minutes
1/2 cup rice flour
1/2 cup cornstarch
1/2 teaspoon sea salt, mild course ground (can substitute kosher)
5 grinds on your pepper mill
2 cups canola oil
2 cups pico de gallo (recipe follows)

  1. Clean prawns and set aside.
  2. Whisk egg whites in separate bowl then pour over prawns and let sit.
  3. In yet another bowl add flour, cornstarch, salt, and pepper.
  4. In sauce pan heat canola oil to 375 degrees. (NOTE: make sure the oil is half full up the pan because when you add the prawns the oil will expand.)
  5. Dredge the prawns in the cornstarch batter and fry in the oil for 3-4 minutes.
  6. Drain the prawns on a paper towel.
  7. Place the pico de gallo on a large plate and then stack prawns on top.

Pico De Gallo

(makes 2 cups)


3 vine ripened tomatoes, chopped
1 small sweet onion, chopped fine
1 jalapeño pepper, seeded and chopped fine
1/2 bunch cilantro, chopped
2 green onions, chopped
1/2 teaspoon coriander, ground
1 pinch cumin
1 pinch smoked paprika (optional)
1 lime, juiced
1/2 tablespoon kosher Salt

  1. Add ingredients together.
  2. Place in refrigerator for 30 minutes before serving.
  3. Check seasoning before serving.
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