Directions:

Mix clean jumbo prawns with egg white and corn starch together. Deep fry the prawns until they turn a golden color. Heat wok with half vegetable oil, then add garlic and dry Szechwan pepper and cook until translucent. Add bell peppers and white onion, wait brief moment, then add the prawns. While stirring, add the salt, ground pepper corn, white pepper powder, a touch of sugar, and cook until hot. This dish is very light, but full of flavors, it pairs well with Pinot Grigio.