Spicy Numbing Prawn(椒麻蝦片)

Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.

Ingredients

Steps

Start by removing the shrimp heads, shells and intestines
Using the back of your knife, gently press on the prawns for thinning
Then you coat both sides of the prawns with corn starch
And thin it with the same method
And coat the prawns the last time
In a pot of boiling water, add in the prawns
Let cook for about 2 minutes until they’re floated
And immediately transfer into cold water for a better texture
Meanwhile, prepare the sauce. In a clean bowl, add in minced garlic, ginger, green onions, small red chillies and grounded Sichuan pepper
Pour in hot oil into the ingredients
Then add the remaining sauce needed
Pour the sauce over drained pawns and it is ready to serve!