Ingredients  
24 large shelled raw prawns, deveined*
1 tbsp cornflour
1 tbsp rice flour
25g shelled skinned peanuts
2 tbsp oil - ideal is peanut oil, groundnut oil or anything with a high smoke content
3 large dried chillies
1 red chilli, finely sliced
3 spring onions, finely sliced
1 tsp sesame seeds

For the Sauce 
½ tsp Szechuan peppers
3 tbsp rice vinegar
3 tbsp hoisin sauce
2 tbsp light soy sauce
1 tsp chilli flakes
1 crushed garlic clove, finely chopped
1cm ginger peeled and finely chopped
½ tsp five spice powder
½ tbsp honey

Method 
Sprinkle both flours over the prawns and set aside.

Toast the Szechuan peppers in a dry wok until you can really smell the aromas, this will take a minute or so.  Crush in a pestle and mortar.

Heat your wok until really hot.  Add your oil, swirl and then and then add your dried chillies and your prawns.  Cook for 2-3 minutes until the prawns are pink. Add all of the sauce ingredients and ensure all of the prawns are covered. Heat through for a minute or so until hot. Add the peanuts. 

Serve with chilli and spring onions over the top.