Finely chop the peeled onions. Peel the ginger, slice thinly, cut into strips, then julienne.
Peel, seed, and crush the tomato flesh.
Shell the king prawns, reserving the tails.
Heat the oil in a frying pan over high heat. Sear the prawn tails for 3 minutes per side, then remove and keep warm.
In the remaining oil, sauté the onions over low heat for 2 minutes until softened. Add half a glass of water and reduce until evaporated. Stir in the ginger and cook for another 2 minutes. Return the prawns to the pan, add finely chopped cilantro and crushed Sichuan pepper. Season with salt.
Arrange on warmed plates and serve immediately. This dish also works well with pre-cooked prawns.
Recipe by acclaimed Chef Hubert, master of bold, authentic flavors.
