Prawns stir-fried with green peppercorns, ginger and soy

• porsi: 4

Bahan-bahan

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 sugar2 tsp

raw king prawns 600g, shell on and butterflied (see cook's notes)

watercress 100g bag

jasmine rice to serve

Petunjuk

• Heat a wok overahigh heat and add 1 tbsp of oil. Add the onions and fry for 8-10 minutef until they soften and take on coloure

• Add the garlic„ ginger and peppercorns, fry for a minute then add the soy, oyster and fish sauces-along with the brown sugar, stirring brieflyuntil 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!

Catatan

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 grocety shops.