Rinse tile prawns. Using a sharp serrated knife and laying the prawns down flat on the cutting board, carefully cut through tile shell along the back. Make a shallow slit into the body of the prawns, about 1 inch long. Remove tile dark vein, rinse, drain, and pat dry with paper towels.
Rub the minced shallot into the open slit making sure to tuck some underneath the shells. Set aside.
Combine the cornstarch, salt, and pepper in a bowl and mix well. Dredge the prawns in the cornstarch mixture. Spread the prawns in a single layer on a tray.
Heat the oil over high heat in a nonstick pan large enough to hold all the prawns. Add the prawns and toss quickly until they turn opaque, about 2 minutes. Add the red bell pepper, green onions, and jalapeno and stir-fry for 1 more minute. Remove from heat. Garnish with cilantro. Serve with ginger-lime dipping sauce and Thai cucumber salad.
source from: vietnameseportal