Black Pepper Prawns

 

Servings: 4

Preparation time: 25 minutes

Cooking time: 20 minutes

You will need

steamed rice

1 iceberg lettuce, leaves separated into cups

sunflower oil

500 g king prawns, de-veined

10g fresh curry leaves

For the black pepper sauce:

50 g butter

1 tsp garlic paste

1 tsp ginger paste

3 white spring onions, finely chopped

1 tsp Korean chilli paste

1 tsp miso paste

1 tbsp cracked black peppercorns

1 tsp oyster sauce

1 tbsp manis ketchup

250 ml chicken stock

1 tbsp cornflour

3 tbsp water

To garnish:

picked mint leaves

picked coriander leaves

lime wedges

Method

1. Firstly prepare your rice and lettuce cups. 
2. Heat half the sunflower oil in a wok over a high heat. Add half the prawns and stir fry quickly for about a minute then add half the curry leaves and fry for about 30 seconds and then remove to a separate plate. Repeat the process with the remaining prawns. They should be half cooked at this stage. 
3. For the black pepper sauce: Wipe the wok clean and return to the heat. Add the butter and melt until foaming. Add the garlic purée, ginger purée and spring onions and fry until aromatic (about 2-3 minutes) then add the chilli paste, miso paste and cracked black pepper and fry for a further minute. 
4. Add the sauces and chicken stock and bring to the boil and reduce by a quarter. Combine the corn flour and water to make a thin paste and whisk into the boiling sauce and thicken. Then add the prawns and curry leaves to the sauce. Place into a large bowl and serve with the rice and iceberg lettuce cups. 
5. Garnish with mint and coriander and a squeeze of lime.

Source: http://uktv.co.uk/

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