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Blanch zucchini; add chicken bouillon powder and potato starch to stir-fry zucchini and set aside
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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
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Blend mango, salad dressing and sugar into a mango purée and set aside
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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
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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
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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