Ingredients :-
300g King prawns
20g dried chillies
7g ginger slices
8g garlic cloves (sliced)
70g green capsicum (cut into triangles)
1 teaspoon "Szechuan" pepper
1 tablespoon tapioca flour
Seasoning :
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon sugar
1 tablespoon "Shaoxing" wine
50ml water
1. Split prawns in half from the back about halfway along, devein, rinse and drain well. Next, coat with some tapioca flour, deep-fry in the hot oil over high heat until cooked and golden in colour. Remove, keep aside.
2. Leave 1 tablespoon oil in the hot wok, saute dried chillies, ginger, garlic, capsicums and "Szechuan" pepper until fragrant. Add in dried prawns and seasoning, stirring constantly over high heat until the sauce is slightly absorbed and aromatic. Dish up, serve hot.
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