Prawns stir-fried with green peppercorns, ginger and soy
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 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!
