Trim prawn legs and sharp tips.
300-400 g whole prawns
Use a toothpick to devein the prawn.
Pat the prawns completely dry with paper towels.
Toss prawns with Shaoxing wine, white pepper and salt, and let sit for 10 minutes.
1 tsp Shaoxing wine, a pinch of white pepper, 1/4 tsp salt
Coat prawns lightly and evenly with starch and shake off excess.
1/3 cup potato starch or corn starch for coating
Heat oil to 180-190°C (electric stove level 7).
Add prawns and fry about 2 minutes per side.
Remove and drain well on paper towels.
In a clean wok or pan, heat 1 tbsp oil and add garlic, chilli and spring onion. Stir-fry until fragrant and slightly golden.
4 cloves garlic, 1 fresh red chilli, 1 stalk spring onion
Add back the prawns and toss briefly.
Sprinkle the salt and pepper powder over the prawns.
3/4 tsp premixed salt and pepper powder
Toss everything quickly to coat evenly and serve hot!
