WSIU InFocus Recipes
Salt & Pepper Prawns
8 jumbo prawns
1 egg white
2 oz. green, red and yellow bell peppers, sliced
1 oz. dry Scechwan pepper
1/4 oz. corn starch
1/4 tsp. garlic, sliced
1/8 tsp. salt
  pepper corn, ground
  white pepper powder


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.