250 mlShaoxing wine10 gm (2cm piece)ginger, thinly sliced1 kgsmall green tiger prawns, peeled, tails and heads intactFor deep-frying:vegetable oil150 gmcornflour2 tbspsea salt flakes, plus extra to serve1 tbsp eachwhite pepper and Sichuan pepper, finely ground in a mortar and pestle, plus extra to serveTo serve:lemon wedges
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.
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.