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  • 450 g large prawns with shells on
  • 2 tblsp salt
  • 2 fresh red hot chilies, coarsely chopped
  • 2 tsp coarse salt
  • 1 tsp roasted and ground sichuan peppercorns
  • 1 tsp sugar
  • 2 tblsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 2 tblsp finely chopped spring onions
  • 2 cup groundnut oil


  • Fill a large bowl with cold water, add 1 tablespoon of salt, and gently wash the unpeeled prawn in the salt water.
  • Drain and repeat the process. Remove the feathery legs from the prawn, drain, and blot them dry with paper towel.
  • In a small bowl, combine the salt, peppercorns, and sugar and set aside.
  • In another small bowl, combine the garlic, ginger, and spring onions.
  • Heat a wok or deep skillet until it is hot and add the oil.
  • When the oil is very hot and smoking, add the prawn and deep-fry for about 1 minute or until they are pink.
  • Remove them immediately with a slotted spoon and drain well.
  • Pour off all but 1 1/2 tablespoons of the oil and reheat the wok.
  • Add the salt mixture and stir-fry for 10 seconds.
  • Add the garlic-ginger-spring onion mixture and stir-fry for 10 seconds.
  • Return the prawn to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the prawn.
  • Transfer the prawn to a serving platter and serve at once.

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