Step 1: Create garlic mix

1. In a mortal and pestle, smash 1 knob of ginger and 4 cloves of garlic in a bowl until a paste forms. Set aside.

Step 2: Marinate shrimp

1. In a separate bowl, mix half of the ginger-garlic paste with 1/2 tsp chilli powder, 2 tbsp cornstarch, and a pinch of salt. Add 500g raw prawns (peeled and deveined) and toss well to coat evenly.

Step 3: Prep veggies

1. Chop 2 red bell peppers into small triangles, slice 1 brown onion, and slice 3 small red chillies.

Step 4: Fry shrimp

1. Place a wok over high heat and add the oil for frying. Once the oil reaches 320°F (160°C) or starts bubbling around a chopstick, carefully add the prawns.
2. Cook the prawns for 3–4 minutes, flipping often, until golden brown and almost cooked through.
3. Remove from the oil and set aside.
4. Carefully drain most of the oil, leaving about 2–3 tbsp in the wok.

Step 5: Finish cooking

1. Return the wok to medium-high heat and add the sliced onions, peppers, and chillies. Toss well. Stir in the remaining ginger-garlic paste and toss again.
2. Add the cooked prawns back to the wok and mix well.
3. Pour in the 2 tbsp Shaoxing cooking wine, 1 tbsp soy sauce, and 2 tbsp chilli sauce. Toss everything together until evenly coated.
4. Serve with steamed jasmine rice, and and enjoy!