- Trim prawn feelers and snip off the sharp points on the head but leave tails intact. Season prawns with salt and pepper. Add beaten egg and toss briefly, then coat prawns with cornflour.
- Heat oil in a wok until hot. Deep-fry prawns until golden and crispy. Dish out and drain.
- Heat oil and sesame oil in a wok and fry ginger and garlic for 30 seconds. Put in dried chilli, red chilli, onion and capsicum. Fry for a while.
- Stir in combined sauce to mix. Lastly add prefried prawns. Toss to combine.
- Serve hot.
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