Instructions: Prepare pepper-salt: In a small saute pan over medium heat, toast the Szechuan and white peppercorns for about 3 minutes, shaking the pan. They will smoke and pop like popcorn, but dont let them burn. Let cool, then coarsely grind the pepper in a spice mill, and combine with the salt in a small bowl; set aside.

Heat the peanut oil in a wok or large saute pan over high heat until it is just short of smoking. Toss the prawns in the cornstarch in a bowl, and remove excess by shaking coated prawns in a sieve. Add prawns to the wok, and cook for 2 to 3 minutes, tossing a few times to cook through on both sides.

With a large spatula, hold the prawns in place, tip the wok, and pour off and discard the excess oil. Add the garlic, minced chile, and pepper-salt mixture. Return the wok to the heat, and toss prawns with the spices until spices release their fragrance and coat the shells, about 1 minute.

This recipe yields 4 servings.

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