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
Instructions
- 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.
