Source: HowToCook (a programmer's guide)
Clean the prawns by removing the head at the base where it meets the body, then strip away the rostrum, antennae, and claws. Devein by making a shallow cut along the back and lifting out the dark sand sac with the tip of a knife. Rinse and pat dry — moisture on the shell prevents the shellfish from colouring properly in the oil.
Make the aromatic oil first. Heat 150ml vegetable oil to 60°C (it should feel warm to the back of your hand but not smoking). Add the Sichuan peppercorns and toast until fragrant, about 2 minutes. Remove from heat. Once it cools to 40°C, add the spring onions (sliced into 5cm lengths) and ginger (bruised, not minced — you want to infuse, not emulsify). Let them steep for 3–4 minutes until the spring onions turn pale gold at the edges, then strain through fine mesh. This two-stage heating prevents the aromatics from burning while driving their volatiles into the oil.
Heat 3 tablespoons of the infused oil in a wide, heavy-bottomed pan over medium-high heat. Arrange the prawns shell-side down in a single layer — crowding the pan drops the temperature and steams rather than sears. Leave them untouched for 90 seconds until the shell turns opaque red, then flip and cook the other side for another minute. Press gently on each head with the back of a spoon; you'll feel resistance from the body contracting. Pour in the yellow rice wine (it should sizzle on contact), then add 400ml water, the salt, and rock sugar. The sugar rounds the heat of the Sichuan peppercorns and balances the wine's alcohol bite.
Bring to a rolling boil, then drop the heat to the lowest setting and cover with a tight-fitting lid. Do not lift it. The braising liquid is now steaming the flesh whilst the shell continues to tighten — the dual action keeps the meat tender but the texture firm. After 8–10 minutes, the shell will be glossy and the body will have curled into a C-shape; the prawn is done. Overbraise and the flesh turns rubber-textured.
Transfer the prawns to a serving bowl. Strain the braising liquid into a clean pan and reduce it hard over high heat until only 100ml remains, about 5 minutes. The gelatin and dissolved sugars will concentrate and thicken the sauce naturally. Stir in the remaining infused oil. Pour the hot sauce over the prawns and serve immediately — the residual heat from both prawn and sauce ensures the dish arrives at the table piping.
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