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
Bu hikaye BBC Good Food UK dergisinin July 2022 sayısından alınmıştır.
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Bu hikaye BBC Good Food UK dergisinin July 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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