Ingredients

Instructions

1. 1

   In a bowl, toss the peeled prawns with the cornstarch and 1 teaspoon of water. Let them marinate for 10 minutes while you prep the vegetables.

2. 2

   In a separate small bowl, whisk together the soy sauce, Shaoxing wine, black vinegar, and sugar to make the stir-fry sauce.

3. 3

   Heat the vegetable oil in a wok or large skillet over medium heat. Add the Szechuan peppercorns and dried red chilies.

4. 4

   Stir-fry the spices for about 30-60 seconds until fragrant and the chilies darken slightly, being careful not to burn them.

5. 5

   Increase the heat to high. Add the prawns to the pan in a single layer.

6. 6

   Sear the prawns for 1-2 minutes per side until they turn pink and opaque.

7. 7

   Add the sliced garlic, ginger, and the white parts of the scallions. Stir-fry constantly for 30 seconds until aromatic.

8. 8

   Pour the sauce mixture over the prawns and toss rapidly to coat. The sauce should thicken slightly due to the cornstarch on the prawns.

9. 9

   Stir in the roasted cashews and the green parts of the scallions.

10. 10

    Toss everything together for a final 30 seconds and serve immediately over steamed rice.