Tingly Five Spice Shrimp and Noodles

Ingredients

• Vegetable oil, for frying
• 1 cup cornstarch
• 1 tablespoon ground Sichuan peppercorns, plus a few whole peppercorns
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon superfine sugar
• Salt
• 6 head-on tiger prawns or large shrimp, deveined and butterflied, heads and shells reserved
• 1/2 teaspoon fennel seeds
• 2 star anise
• 2 cinnamon sticks
• A few cloves
• 2 cloves garlic, crushed
• 1 small leek, cleaned and thinly sliced
• One 1-inch piece ginger, smashed or roughly chopped
• 2 cups chicken stock
• 1/2 cup Shaoxing wine (Chinese sherry)
• 1/4 cup shoyu (Japanese) soy sauce or tamari
• 1 egg, beaten
• 2 carrots, thinly sliced
• 2 scallions, thinly sliced on the bias
• 1/2 head savoy cabbage, thinly sliced
• A big handful of shiitake mushrooms, trimmed
• 4 ounces Asian noodles, cooked

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