350g (12oz) Large Prawns
1 Small Green Pepper (Around 175g whole)
2 Spring Onions
Ginger (half of a thumb-sized piece)
2 Cloves Garlic
1 Tbsp Szechuan Peppercorns
1 Tsp Chilli Flakes (More if you like)
1 Tbsp Chinkiang Vinegar
1 Tsp Sesame Oil
1 Tsp Shrimp Paste
1 Tsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
1 Tsp Sugar
1 Tsp Rice Wine
2 Tbsp Water
1 Tsp Cornflour (Cornstarch)
2 Tbsp Cooking Oil
Mix together the Chinkiang vinegar, sesame oil, shrimp paste, soy sauces, sugar, water, rice wine and cornstarch, then set aside.
Peel then slice the garlic cloves as thinly as you can.
Peel and cut the ginger into batons as finely as you can.
Cut the white part of the spring onions into lengths around 1cm long and slice the green parts as finely as you can (keep these separate).
Deseed the green pepper and cut it into strips.
Heat a wok over a high heat and toast the Szechuan peppercorns for 30-60 seconds.
Remove and grind, you may wish to pass this through a fine sieve to refine further.
Return the wok to a high heat when shimmering add in the cooking oil.
Throw in the garlic and ginger and stir fry for 30 seconds.
Add in the green pepper, white parts of the spring onions chilli flakes and szechuan pepper, then stir fry for 90 seconds.
Add the prawns and store fry for 2-3 minutes.
Pour over the sauce and cook for another 1 minute or so.
Throw in the green parts of the spring onions, mix and serve.