Name: Thai prawn, coriander and green peppercorn stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns; 2 teaspoon coarsely chopped fresh coriander root and stem mixture; 2 teaspoon dried coriander seeds; 1 teaspoon dried green peppercorns; 4 clove garlic, quartered; 2 tablespoon peanut oil; 1 cup (80 grams) bean sprouts; 1 tablespoon finely chopped fresh coriander; 1 tablespoon fried shallots; 1 tablespoon fried garlic; 1 tablespoon fresh coriander leaves

Ingredients

1 kilogram uncooked medium king prawns

2 teaspoon coarsely chopped fresh coriander root and stem mixture

2 teaspoon dried coriander seeds

1 teaspoon dried green peppercorns

4 clove garlic, quartered

2 tablespoon peanut oil

1 cup (80 grams) bean sprouts

1 tablespoon finely chopped fresh coriander

1 tablespoon fried shallots

1 tablespoon fried garlic

1 tablespoon fresh coriander leaves

Method

1.Shell and devein prawns, leaving tails intact.

2.Using mortar and pestle, crush coriander root and stem mixture, coriander seeds, peppercorns and garlic to a paste. In a large bowl, combine paste with prawns and half the oil. Cover; refrigerate 3 hours or overnight.

3.Heat remaining oil in wok; stir-fry prawn mixture, in batches, until prawns are changed in colour. Return prawns to wok; remove from heat, stir in sprouts and chopped coriander. Serve sprinkled with remaining ingredients.

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Ingredients

Method

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