Source: HowToCook (a programmer's guide)
Prep the prawns thoroughly: snip the antennae and rostrum at the base, remove the claws, split the shell along the back from head to tail, and pull out the dark intestinal vein. Rinse and pat dry — moisture on the shell will steam rather than searing|sear. This butterfly cut exposes the flesh to the braising liquid and allows the aromatics to penetrate.
Build the infused oil first, before the prawns hit heat. Pour vegetable oil into a cold pan and warm it gently to around 80°C — you're targeting the temperature at which Sichuan peppercorns release their numbing compound hydroxy-alpha sanshool without burning. Add the peppercorns whole and let them toast for 2–3 minutes until fragrant, then kill the heat. Immediately add the spring onions (sliced into 5 cm batons) and ginger (thin slices, about 3 mm). The residual heat will turn them golden without darkening the oil — if it colours beyond pale amber, the infusion tastes acrid and bitter. Once cool, strain off the solids and reserve the oil separately; this aromatic-infusion is your finishing flavour bomb, not a cooking medium.
Heat fresh vegetable oil in a wide, shallow pan over medium-high heat, then lay the butterflied prawns shell-side down in a single layer. Sear for 90 seconds until the shells blaze orange-red — this shellfish|shell-browning develops depth and fixes the colour. Flip each prawn, press the head gently with the back of a spoon to release juices, and sear the flesh side for another 60 seconds. Add the minced ginger from your aromatics prep (about 5 g — separate from the infused oil batch), then deglaze with the rice wine and immediately add 250 ml water, salt, and rock sugar. The acid in the wine arrests carryover cooking and prevents the prawn flesh from turning rubbery.
Bring to a rolling boil, then drop the heat to a gentle simmer, cover, and leave undisturbed for 8–10 minutes. The prawn bodies will curve into a tight C-shape and the shells will turn glossy and deep crimson — these are your done signals, not a timer. Strain the braising liquid into a separate pan, discarding the solids, and reduce it hard over high heat until only about 60 ml remains (roughly one-quarter of the original). The liquid should coat the back of a spoon and smell intensely savoury — umami|this concentration locks in the shellfish stock's depth. Stir in the reserved infused oil, pour it over the plated prawns, and serve immediately. The numbing spice and the sweet-savoury reduction anchor the delicate prawn meat.
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