Fast food recipe:Dry-fried prawns

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Dry-fried prawns are highly addictive – these are hot, spicy, aromatic and crispy. The shell has all the flavour and adds a delicious crunch to this dish, so make sure you eat the prawns with the shells on!

Makes 4 portions

sustainably sourced fresh prawns 8 large, in their shells
cornflour to coat
Sichuan peppercorns 1 tsp

garlic cloves 2, thinly sliced
dried red chillies 5

spring onion stalks 2, cut into medallions
oil for frying
salt to taste

De-vein the prawns and remove their heads and feet but keep the shells on.

Dust the prawns in corn flour. Dab on a little water to help the cornflour stick to the prawns if necessary.

Add a good glug of oil to a wok and heat until nearly smoking. Deep-fry the prawns on a medium-high heat until they are golden.

Meanwhile, heat the Sichuan peppercorns, garlic and dried chillies in a separate pan with 1 tablespoon of oil and stir-fry for 1 minute until the mixture becomes fragrant.

When the prawns are ready, add them to the pan along with the spring onions and stir through. Add salt to taste and serve.