Garlic chilli prawns

Ingredients
thumb-sized piece of ginger, finely grated
4 garlic cloves, finely grated
500g (1 pound 2 ounces) raw prawns (peeled and deveined)
½ tsp chilli powder
2 tbsp cornflour (cornstarch)
2 bullhorn peppers (or capsicums), sliced thinly
1 brown onion, sliced
3 small red chillies, sliced
300ml (1¼ cups) oil for frying
2 tbsp Shaoxing cooking wine
1 tbsp soy sauce
2 tbsp chilli sauce
pinch of salt

Method
Mix the grated ginger and garlic in a bowl until a paste forms. Set aside.
In a separate bowl, mix half of the ginger-garlic paste with the chilli powder, cornflour, and a pinch of salt. Add the raw prawns and toss well to coat evenly.
Slice the bullhorn peppers, onion, and red chillies.
Place a wok over high heat and add the oil for frying. Once the oil reaches 160°C (320°F) or starts bubbling around a chopstick, carefully add the prawns.
Cook the prawns for 3–4 minutes, flipping often, until golden brown and almost cooked through. Remove from the oil and set aside.
Carefully drain most of the oil, leaving about 2–3 tablespoons in the wok.
Return the wok to medium-high heat and add the sliced onions, peppers, and chillies. Toss well.
Stir in the remaining ginger-garlic paste and toss again.
Add the cooked prawns back to the wok and mix well.
Pour in the Shaoxing wine, soy sauce, and chilli sauce. Toss everything together until evenly coated.
Serve and enjoy with steamed jasmine rice.

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