Prawns stir-fried with green pep­per­corns, gin­ger and soy

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20 MIN­UTES | SERVES 4 | EASY |

In­spired by the Cam­bo­dian love of pep­per­corns, this speedy stir-fry is a real treat for prawn lovers. Dried green pep­per­corns are eas­ier to find than fresh, but if you hap­pen to see fresh ones do snap them up as they taste bril­liantly zingy. Look out for them in Asian gro­cery shops. rape­seed or ground­nut oil onion 1 large, finely sliced gar­lic 3 cloves, sliced gin­ger 4cm, grated green pep­per­corns 1-2 tbsp dried or fresh, lightly crushed with a pes­tle and mor­tar soy sauce 3 tbsp oys­ter sauce 2 tbsp fish sauce 1 tbsp dark brown sugar 2 tsp raw king prawns 600g, shell on and but­ter­flied (see cook’s notes) wa­ter­cress 100g bag jas­mine rice to serve

• Heat a wok over a high heat and add 1 tbsp of oil. Add the onions and fry for 8-10 min­utes un­til they soften and take on colour. • Add the gar­lic, gin­ger and pep­per­corns, fry for a minute then add the soy, oys­ter and fish sauces, along with the brown sugar, stir­ring briefly un­til mixed. Add the prawns and toss to­gether over a high heat un­til they are pink and cooked through (about 5 min­utes de­pend­ing on size). Turn off the heat and stir through the wa­ter­cress, quickly toss­ing to­gether so it wilts. • Serve im­me­di­ately in warm bowls with rice. Have plenty of nap­kins and a fin­ger bowl handy, and get stuck in! PER SERV­ING 201 KCALS | FAT 4.2G | SATURATES 0.5G CARBS 10.5G | SUG­ARS 7.4G | FI­BRE 2.1G PRO­TEIN 29.2G | SALT 3.9G

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