Rinse the rice under cold water and then place in a saucepan with twice its volume in water. Add the cardamom pods and the coarse salt. Bring the rice to the boil then cover and cook for 5 minutes. Remove from the heat. Leave to rest for 5 minutes with the lid still on then check the seasoning.
Peel the ginger and cut into small strips. Peel and finely slice the onions. De-shell the prawns then use a sharp knife to remove the black spine.
Roll the prawns in flour then immerse in the beaten egg. Heat a wok and add the groundnut oil. Add the prawns to the pan, season with salt and piment d'Espelette and allow to colour on both sides. Remove from the pan and set aside. Add the chopped onion to the same pan and sweat. Add the tomato puree, salt, sugar, Sichuan pepper and the chicken stock. Cook for 1 minute then return the prawns to the pan and mix.
Serve the rice in tea cups and place the prawns on top. Drizzle with sesame oil and serve.
«Feel free to add some dried chilis to the pan when cooking the prawns for an extra spicy kick.»