Dry-fried Prawns with Chili and Garlic

Pat the Prawns very dry with paper towels. In a bowl, marinate the Prawns with 15 grams of Shaoxing wine, 2 grams of Salt, and White pepper for 15 minutes.

Evenly coat the marinated Prawns with Cornstarch, ensuring each Prawn is lightly dusted.

Heat 200 grams of Peanut oil in a wok over high heat until it reaches 180°C. Carefully add the coated Prawns and deep-fry for 1-2 minutes until they turn golden brown and crispy. Remove the Prawns with a slotted spoon and set aside, draining excess oil.