Prawns stir-fried with green peppercorns, ginger and soy
Check out this super simple stir-fried recipe with prawns. This dish is 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
- 1 large onionfinely sliced
- 3 cloves garlicsliced
- 4cm gingergrated
- 1-2 tbsp green peppercornsdried or fresh, lightly crushed with a pestle and mortar
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tsp dark brown sugar
- 600g raw king prawnsshell on and butterflied (see notes below)
- 100g bag watercress
- jasmine riceto serve
Nutrition: per serving
- kcal201low
- fat4.2g
- saturates0.5g
- carbs10.5g
- sugars7.4g
- fibre2.1g
- protein29.2g
- salt3.9g
Method
step 1
Heat a wok over a high heat and add 1 tbsp of oil.
step 2
Add the onions and fry for 8-10 minutes until they soften and take on colour.
step 3
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.
step 4
Add the prawns and toss together over a high heat until they are pink and cooked through (about 5 minutes depending on size).
step 5
Turn off the heat and stir through the watercress, quickly tossing together so it wilts.
step 6
Serve immediately in warm bowls with rice. Have plenty of napkins and a finger bowl handy, and get stuck in!