Ingredients
1000 g (about 2.2 lbs) large shrimp
Seasonings
15 g dried chili peppers, 12 g each of star anise, Sichuan peppercorns, scallion segments, ginger slices, and garlic cloves, 5 g each of bay leaves and dried tangerine peel, 2 g cardamom, 2 teaspoons each of sugar, MSG, and Jingsha bean paste, 150 g (about 2/3 cup) stock.
Steps
1. Trim the shrimp by cutting off the sharp rostrum and tail, then slice open the back to remove the vein, rinse and drain well, then deep-fry in hot oil until golden brown and remove.
2. Heat the remaining oil in the wok, then add dried chilies, star anise, Sichuan peppercorns, scallion segments, ginger slices, garlic cloves, bay leaves, dried tangerine peel, and cardamom, and stir-fry until fragrant.
3. Add sugar, MSG, Jingzhou bean paste, and broth, bring to a boil to create the marinade, then add the prawns and simmer until flavored, plate and serve.