• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 8 large prawns in the shell
  • Enough oil for deep-frying
  • 30g old ginger, pounded and squeeze off juice leaving only the pulp
  • 1/2 cup oil
  • 1 tbsp sesame oil
  • 2 stalks spring onion, cut into sections
  • Marinade (A)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 3 tbsp tapioca flour
  • Herbs
  • 3g chuen koong
  • 3g tong kwai
  • 1 tsp Szechuan peppercorns (fah chiew)
  • 70g fresh huai san, peeled and cut into slanting thin slices
  • 1 tbsp Chinese rice wine
  • Seasoning (B)
  • Salt to taste
  • 1 tsp sugar or to taste
  • 1/8 tsp pepper
  • 1 tsp light soy sauce


  1. Rinse prawns then trim feelers and whiskers. Drain and toss prawns in combined ingredients (A).
  2. Deep-fry ginger pulp in hot oil until golden and crispy. Dish out and put aside. Deep-fry prawns in remaining hot oil for a minute until they turn a bright red colour.
  3. Heat 1/2 cup oil and sesame oil and fry Szechuan peppercorns until fragrant. Add herbs and fresh huai san. Fry briskly until aromatic. Mix in seasoning and splash in Chinese rice wine.
  4. Return prawns to mix and add spring onion. Toss briefly. Dish out and serve topped with crispy ginger.

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