I once spent a day in Hong Kong watching six chefs from around the world battle it out to win the Young Chinese Chef of the Year award. The speed with which one of the chefs butterflied, deveined, and cleaned his prawns with just one swift movement of his cleaver left my mouth wide open. The dish he made, however, is simple. Give it a try!
Salt & Sichuan pepper prawns
SERVES 2
PREP 20 mins
COOK 11 mins
EASY
300g tiger prawns, shells, and heads left on
2 tbsp cornflour vegetable oil, for frying
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