Wok-fried pepper prawns

all details

This chilli and pepper-inspired prawn stir-fry is an all-embracing fire-in-the-belly cook-up, softened by the addition of lime and lemongrass.

Ingredients

  • 1 tsp coarse sea salt
  • 1 tsp Sichuan peppercorns
  • 1 tsp black peppercorns
  • 1 tbsp light sesame oil or safflower oil
  • 3 kaffir lime leaves, kept whole
  • 3cm lemongrass stalk, cut into thin rounds
  • 1kg whole green king prawns
  • ½ tsp sambal oelek (fresh chilli paste), optional
  • 2 tbsp fresh coriander leaves, roughly chopped
  • juice of 1 lime

Method

Heat a wok and gently heat the salt, stirring until it turns grey (about 3 minutes). Pour into a mortar. Add the Sichuan and black peppercorns to the hot wok and dry-roast until fragrant. Grind with the salt to a coarse consistency in the mortar. Set aside.

Re-heat the wok and add the oil, followed by the lime leaves and lemongrass. Toss for a few minutes, add the prawns and stirfry for 3 to 5 minutes.

Spoon in the sambal oelek and ground pepper mix. Keep stirring for a few minutes longer, until the prawns turn red.

Remove from the heat and sprinkle with coriander leaves and a squeeze of lime juice.

Dish it up hot from the wok adorned with scorched peppercorns and serve with a refreshingly cool salad to quell the fire.

 

 

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  • Main Ingredients - Shellfish
  • Cuisine - Malaysian
  • Course - Main-course, Dinner
  • Occasion - Midweek dinner

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