Salt and pepper prawns with lemon

1.Combine Shaoxing and ginger in a bowl, add prawns and stand to marinate (2-3 minutes). Remove ginger (discard), drain prawns and pat dry with absorbent paper.

2.Preheat oil in a wok to 190C. Combine cornflour, sea salt and peppers in a bowl. Dust prawns with salt and pepper mixture, shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve with lemon and extra salt mixed with white pepper and Sichuan pepper.