The prawn in this recipe is enhanced by the flavor of chili and Szechuan peppercorns, which is the secret that behind this famous Chinese prawn recipe.
Prep time: 5 minutes
Total time: 15 minutes
Wok, bowl, serving plate.
7 oz. / 200 g prawn, rinsed, un-peeled
4 slices ginger
5 chilis, or more
1 tbsp. chopped scallion
2 garlic cloves, sliced
2 tbsps. Szechuan peppercorns
1 tbsp. rice wine
1 tbsp. light soy sauce
1 tbsp. white sugar, or to taste
1 tsp. salt, or to taste
5 tbsps. vegetable oil for stir-frying
1. Place a wok over high heat, add 5 tbsps. vegetable oil and heat until it is shimmering on the bottom and very hot, but not yet smoking.
2. Stir fry prawn over high heat for 1-2 minutes, then add in the chilis and Szechuan peppercorns, toss all together, keep stirring for 2 minutes, or until aromatic.
3. Add the ginger slices and garlic colves, saute briefly for about 30 seconds, then swirl into 1 tbsp. light soy sauce and 1 tbsp. rice wine, stirring to mix everything together.
4. At the last minute of cooking, taste and season with salt and white sugar, mix well, top with a sprinkling of scallion before serving.