Ingredients

Instructions

1. 1

   Toss the cleaned prawns with the cornstarch and a pinch of salt in a bowl until lightly coated.

2. 2

   In a separate small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and water to create the sauce.

3. 3

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the dried chilies and Szechuan peppercorns, stirring for 30 seconds until the chilies darken slightly and become fragrant.

4. 4

   Add the prawns to the pan and stir-fry briskly for 2-3 minutes until they turn pink and opaque.

5. 5

   Stir in the minced garlic and ginger, cooking for another minute until aromatic, being careful not to burn the garlic.

6. 6

   Pour the prepared sauce into the pan and toss everything together constantly until the sauce bubbles, thickens, and glazes the prawns.

7. 7

   Remove the pan from the heat and gently fold in the diced mango, cashews, and sliced scallions. Serve immediately over steamed rice.