This dish, with its subtly spicy flavor, is very popular in Hong Kong, one of the leading capitals of Chinese food. The prawns are left with their shells on because this protects the meat from the intense heat of deep-frying, thereby making it succulent when cooked.

Ingredients:

1 pound (450 grams) fresh or frozen medium raw prawns in the shell, without heads
2 tablespoons salt
1 teaspoon five-spice powder
1 teaspoon ground roasted Szechwan peppercorns
1 teaspoon ground black pepper
peanut or corn oil for deep-frying

Directions:

If frozen prawns are used, defrost thoroughly. Wash the shells well; remove and discard the legs.

Devein: Using a bamboo stick or a strong needle, pierce the flesh at the joints of the shell sections and remove the black veins.

To make the spiced salt, heat a wok over medium heat until hot but not smoking. Add the salt and stir continuously for about 4 minutes, or until very hot and slightly grayish in color. Transfer to a small bowl. Add the five-spice powder, ground roasted Szechwan peppercorns and pepper. Mix well.

Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Add the prawns and deep-fry for 30 to 45 seconds, or until they have curled up and turned red, indicating that they are cooked. Remove with a large hand strainer or perforated spoon and drain.

Empty the oil into a container and save it for other cooking purposes. Wash and dry the wok.

Reheat the wok until hot. Add 1 tablespoon of the spiced salt and return the prawns to the wok. Over medium heat flip and turn the prawns in the salt for about 30 seconds, so that the salt permeates them. Transfer to a warm serving plate. Put the remaining salt on a small saucer for additional dipping, with chopsticks, at the table.

Serves 6 with 3 other dishes.