1-Step One: Prepare the Dried Chili Peppers Start by cutting your dried chili peppers into small sections, about 1-inch pieces. Place them in a bowl of clean water and soak for 15 minutes. This crucial step serves two purposes: it reduces the overwhelming intensity of the dried chilies and prevents them from burning too quickly during the stir-frying process. After soaking, drain the peppers thoroughly and set them aside. Properly soaked chilies will fry up beautifully crisp and aromatic without that harsh, bitter bite.

2-Step Two: Marinate the Prawns While the chilies soak, prepare your prawns. In a mixing bowl, combine the 300 g prawns with 1/2 tsp salt, 1/4 tsp ground pepper, 1 tbsp Shaoxing wine, shredded ginger (about 1 thumb-sized piece), and 2 tsp cornstarch. Mix everything gently but thoroughly, making sure each prawn is evenly coated with the marinade. Let the prawns marinate for 15 minutes at room temperature. Just before you’re ready to cook, add another tablespoon of cornstarch to the mixture. This extra coating creates that perfect light crust that seals in juices and gives the prawns a restaurant-quality texture.

3-Step Three: Cook the Prawns Heat your wok or large skillet over medium-high heat. Add a portion of the vegetable oil (about 1 tablespoon from your total 3 tbsp) and let it get hot but not smoking. Carefully add the marinated prawns to the wok in a single layer. Cook them for about 30 seconds per side, just until the color changes from gray to pink. You’re not fully cooking them at this stage, just getting a beautiful sear and sealing in those juices. Remove the prawns from the wok and set them aside on a plate. This quick cooking method ensures tender, juicy results rather than rubbery, overdone prawns.

4-Step Four: Build the Flavor Base With the prawns set aside, add the remaining vegetable oil to your wok. Toss in the pre-soaked dried chili peppers and fry them until they become aromatic and slightly dry, stirring constantly. This should take about 1-2 minutes. The chilies will release their oils and fragrance into the cooking oil, creating that signature Szechuan foundation. Next, reduce the heat to low and stir in 1/2 tbsp doubanjiang. This fermented bean paste is the heart of authentic Szechuan flavor, adding deep umami and a beautiful reddish hue. Cook it gently for about 30 seconds to bloom the flavors without burning. Then add your aromatics: 3 cloves chopped garlic, chopped ginger (1 thumb-sized piece), 3 scallion sections, and 1 tbsp Sichuan peppercorn. Stir-fry everything together for 30 seconds until incredibly fragrant. The Sichuan peppercorns will begin releasing their numbing compounds, filling your kitchen with that distinctive aroma.

5-Step Five: Finish and Serve Now it’s time to bring everything together. Return the seared prawns to the wok, pouring in any juices that collected on the plate. Add 1 tbsp light soy sauce and 1/2 tbsp cooking wine by pouring them along the edges of the wok. This technique allows the liquids to caramelize slightly against the hot metal before mixing with the other ingredients, creating deeper flavor. Toss in fresh green onion sections for brightness and color contrast. Sprinkle 1 tsp toasted sesame seeds over everything and finish with sesame oil, starting with 1 tsp and adding up to 1 tbsp depending on your preference for that nutty aroma. Toss everything together quickly and thoroughly, making sure each prawn is coated in the flavorful sauce. Serve immediately while hot for the best texture and flavor experience.