Step 1

Peel, top and tail the onion and then cut into quarter inch chunks.

Step 2

Top and tail the spring onions, and peel off any tough, or dried off outer layers. Cut one lengthwise into strips and the other crosswise into slices

Step 3

Peel and finely chop the garlic.

Step 4

Remove seeds and membrane from the chilli and finely chop.

Step 5

Remove the prawns or shrimp from their packet and pat with a paper towel to remove any excess moisture.

Step 6

Mix the cornflour (corn starch) and the five spice, salt, black pepper and Sichuan pepper together thoroughly in a container big enough to take the prawns. If you use a sealable plastic tub, you can shake to mix and then shake again to coat.

Step 7

Add the prawns to the flour mixture and coat well.

Step 8

Heat the oil in a heavy frying pan over a medium-high heat. When it is very hot, add one prawn to test. If it sizzles, the oil is hot enough. You can now add the rest of the prawns. Cook for about 2 minutes on each side. Don't stir.

Step 9

Once cooked, transfer the prawns to a double layer of kitchen paper on a plate or bowl to soak up some of the oil.

Step 10

Drain most of the oil from the pan before adding the onions. Fry until golden and starting to crisp. Loosen any bits of coating left in the pan, as you want to include these in the dish.

Step 11

Add the spring onion, chilli and garlic and cook for another minute.

Step 12

Finally, return the prawns to the pan and cook for another couple of minutes to ensure they are piping hot. Then serve and enjoy.