Using kitchen shears, cut off half of each prawn (1 lb)’s head from the eyes forward, trimming off half of the head. Trim off the legs as well. This makes the prawns tidier for both a nicer look and a more convenient eating experience.

Cut the end of the tail at an angle to create a beautiful “phoenix tail”.

Devein each prawn with a toothpick, jabbing it through the back and pulling straight out.

Sprinkle cornstarch (2 tbsp) onto a plate so that it’s spread out evenly.

Coat every piece of prawn in the cornstarch. Be sure to get both sides, then gently shake off the excess. You want a thorough coat so that it will fry into a delicious crust, but too much excess cornstarch will burn. A thin, even coat is ideal!

Peel and mince the shallots (2 whole).

Slice the red bell pepper (1 oz) and white onion (0.50 oz) into thin strips. These crunchy vegetables will contribute to a juicy, refreshing bite in the dish’s overall texture!

Smash, peel, and mince the garlic (2 clove). Thinly slice the ginger (0.50 oz), then mince.

In a separate bowl, prepare the sauce by combining black bean sauce (1 tsp), oyster sauce (1 tbsp), light soy sauce (1 tbsp), sugar (1 tbsp), white pepper powder (0.25 tsp), and Shaoxing wine (1 tsp). Give it a quick taste to see if you like it, or if it needs any adjustment.

Heat a flat wok or frying pan on high heat. When it’s hot enough, add oil (3 tbsp) and quickly swirl to coat.

Turn the heat down to medium. Individually place each prawn down onto the pan, pulling them a little straighter as you put them down. You can nudge them a bit to arrange them nicely and make sure they don’t stick, but you should generally let them cook undisturbed so they can sear on that first side.

Add more oil (1 tbsp) along the edge of the pan. This will help the prawns pan-fry more fragrantly.

When the bottom side of the prawn turns red and the crust is golden brown, or about 2 minutes, flip each one over.

Cook on this side for another 2 minutes, or until it turns reddish-orange.

Turn the heat to low and push the prawns to the edges of the wok.

Add the ginger, garlic, and shallots to the now-vacated middle. Cook until they get aromatic, or about 40 seconds.

Add the red bell peppers and onions to the middle as well. Cook for 20 seconds, then stir everything together with a spatula.

Push everything to the center of the wok and drizzle your pre-mixed sauce around the perimeter. This lets the sides of the wok heat the sauce as it flows down to the ingredients.

Turn the heat up to medium-high to help the sauce reduce and thicken. Toss all the ingredients with the sauce until everything is well-coated, or about 30-40 seconds.

Turn off the heat, drizzle sesame oil (1 tsp) for extra aroma and shine, and stir it in. Plate the prawns, making sure to scoop up all the delicious vegetables and aromatics, as well as the savory sauce. Enjoy!