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Course: Main
Chef: Duan Yu
Featuring: Fish Spicy


- 9 tiger prawns, deveined and butterflied
- Cornstarch, as required,
- 30g dried chillies,
- 30g chopped peanuts
- 20g slivered almonds
- 5g Sichuan peppercorns
- 30g lychee
- water
- 50g white sugar
- 40g rice vinegar
- 20g doubanjiang
- Minced ginger, to taste
- Minced garlic, to taste
- Minced scallions, to taste


1.Coat the prawns with cornstarch and deep fry until crispy. Set aside. Deep fry some of the dried chillies and set aside.

2.Heat some oil in a wok and stir fry the Sichuan peppercorns and the rest of the dried chillies. A dd t he g inger, g arlic, and scallions and stir fry a little more, then add the rest of the ingredients except the peanuts and the slivered almonds. Cook
for a minute until the sauce comes together.
3.Add the prawns and toss through the sauce, then add the reserved chillies and peanuts. Transfer to a serving platter and top with the slivered almonds.



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