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A light, salty crust makes prawns taste sweeter, while crushed Szechuan peppercorns lend a gentle, pulsing heat and a complex perfume to scallions, garlic, and ginger.

Source: Martha Stewart Living, October 2009
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Cook's Notes

The prawn shells can be left on or removed. Leaving them intact, however, ensures that the meat stays moist and flavorful but not too salty.

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