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How to make spicy Sichuan prawns with sizzling rice, delicious and as messy as you like

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I know food lovers in Hong Kong who turn up their noses at sizzling rice dishes, saying they are for tourists.There is something rather showy about them: in restaurants, it is tableside service, with the waiter presenting two platters – one with the rice cakes, the other with meat or seafood in a runny sauce. The saucy food is poured over the rice cakes to create steam and a loud sizzle that makes other diners look over to see what’s going on.But the fact it is showy doesn’t mean it can’t be…

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