Peel the onions and chop finely. Peel the ginger, thinly slice it, cut it into strips and then julienne.
Peel, seed and crush the flesh of the tomatoes.
Shell the prawns, keeping only the tails.
Put the oil in a frying pan over high heat and sear the shrimp tails, 3 minutes on each side, decant, keep warm.
In the preserved cooking oil, throw in the chopped onions, let melt for 2 minutes over low heat, add half a glass of water, let reduce until complete evaporation, then add the ginger, mix, let cook another 2 minutes, add the prawns, add the finely chopped coriander and the crushed Sichuan pepper.
Arrange on warm plates, serve immediately.
Can also be done with pre-cooked prawns.
A recipe from Chef Hubert
