- Rinse prawns then trim feelers and whiskers. Drain and toss prawns in combined ingredients (A).
- 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.
- 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.
- Return prawns to mix and add spring onion. Toss briefly. Dish out and serve topped with crispy ginger.
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