How to make it

1. Blanch zucchini; add chicken bouillon powder and potato starch to stir-fry zucchini and set aside
2. Shelled and butterfly cut the prawns then marinate with chicken bouillon powder. Simmer mixture of rice vinegar, sugar and chilli gently till it turns into a sauce consistency
3. Blend mango, salad dressing and sugar into a mango purée and set aside
4. Divide the prawns into 3 portions: 1st portion, dip prawns into egg wash, dust with potato starch. Remove excess potato starch and deep-fry in hot oil until golden. Mix well with mango purée; add diced mango and walnut as garnish, ready to serve
5. 2nd portion, coat prawns with Chinese-style batter and deep fry till they turn golden brown; then mix well with rice vinegar and chilli sauce, ready to serve
6. 3rd portion, pan fry the prawns till they are fully cooked, place on top of the zucchini, sprinkle some thinly sliced scallion and chilli on top, ready to serve