Ingredients:

• 250 gm – Prawns
• 1 tbsp – light soy sauce
• 1 tsp – Chinese Rice wine or dry cherry
• 2 tsp – Corn flour
• Oil for deep frying
• 3 – spring onions, to garnish
• For spicy salt and pepper:
• 1 tbsp – ground Szechwan peppercorns
• 1 tbsp – five-spice powder (Chinese)
• 1 tbsp – salt

Method:

1. Pull the soft legs off the prawns (shrimp) but keep the body shell on.
2. Dry well on absorbent kitchen paper (paper towels).
3. Place the prawns (shrimp) in a bowl with the soy sauce, rice wine or sherry and corn flour (corn-starch).
4. Turn the prawns (shrimp) to coat thoroughly with the mixture and leave to marinate for about 25-30 minutes.
5. To make the spicy salt and pepper, mix the salt, ground Szechwan peppercorns and five spice powder together.
6. Place in a dry frying pan (skillet) and stir-fry for about 3-4 minutes over a low heat stirring constantly to prevent the spices burning on the bottom of the pan.
7. Remove from the heat and allow to cool.

Recipe courtesy of Anita Raheja