HOW TO COOK REAL TAKE AWAY Salt and pepper king prawns recipe

Salt and pepper is one of my favourites dishes; although I prefer to cook the prawns with head and shell on. But the down side is the messiness when eating. In the shop, this is the version I cook it. This method is cleaner and easier to eat with without messy fingers. For you guys who hasn't seen my salt and pepper videos; check it out before cooking this dish.
It has a sharp salty taste, aromatic and a little spicy..perfect to go with a pint of cold lager:)

how to make salt and pepper mix on this video;
   • How to make Salt and pepper chicken wings ...  

Salt and pepper king prawns

10 raw tiger prawns
1 egg
1 bowl potato starch
1 stalk spring onion
3 cloves garlic
3 small fresh chilies
30g spring onion
Plenty oil for deep fry

Condiments
Salt and pepper mix (see my video on how to make this)
Few drops dark soy sauce 
Dash of wine

Make a cut along the back of the king prawn from top to tail.
Soak the prawns in egg and coat it thoroughly with potato starch.
Deep fry for 2-3 minutes at around 175°C, drain and set aside.
Heat wok with some oil and add the vegetables to sizzle in low heat for about a minute.
Add few drops of dark soy sauce and stir.
Add the prawns and sprinkle in the salt and pepper mix thoroughly.
Turn heat to high a add few dashes of wine to complete.
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