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