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Wok-fried pepper prawns

Tony Chiodo

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Spicy stir-fried prawns.
Spicy stir-fried prawns.Eddie Jim

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.

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Ingredients

  • 1 tsp coarse sea salt

  • 1 tsp Sichuan peppercorns

  • 1 tsp black peppercorns

  • 1 tbsp light sesame oil or safflower oil

  • 3 makrut 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

  1. 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 stir fry 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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