When you include habanero hot chili peppers in your jumbo shrimp and prawn wok recipes, either add them to the hot oil in the wok right as the start of cooking and press and crush them to break them up - before you add any other ingredients including the fermented black bean, garlic, and fresh ginger root, or add them with the fermented black beans, garlic and fresh ginger root. Be sure to crush and break them up in the oil to extract the capsaicin (the chemical compound which gives the hot peppers their heat) into the oil and spread it throughout the other ingredients.
Habanero hot chili pepper slices sizzling in hot oil
You may want to use a little more oil than usual if you are using dried chili peppers instead of fresh chili peppers - and you'll need to spend time mashing the dried chili peppers in the oil to bring out the capsaicin.