Yields 10 prawns
This dish tastes delicious with stir-fried spinach or Chinese greens. For added flavor, serve with a dipping sauce.
10 large tiger prawns
1 large egg
½ teaspoon Szechwan peppercorns, roasted and ground
5 tablespoons breadcrumbs
3–4 cups oil for deep-frying
Remove the shells from the prawns, but leave the tails intact. Rinse the prawns in warm water. Pat dry with paper towels.
Lightly beat the egg. In a separate bowl, mix the Szechwan peppercorns with the breadcrumbs.
Add oil to a preheated wok and heat to at least 350°F. To prepare prawns for deep-frying, grab by the tail and dip into the beaten egg, then coat with the breadcrumbs.
When oil is hot, deep-fry the prawns until they turn golden brown (about 1 minute). Remove and drain on paper towels. Serve warm.