Pepper Prawns
Tiger Prawns 450 gms
Garlic (crushed) 5 cloves
Ginger (chopped) 1 inch piece
Spring Onions (sliced) 2
Spring Onion Greens (sliced) 4 stalks
Peppercorns (crushed) 10
Salt to taste
Pepper Powder 1 tsp
Cornstarch 3 tbsps
Soy Sauce 3 tbsps
Oil 2 tbsps+deep fry
Ajinomoto a pinch
Method of preparation
- Shell the prawns but keep the tail intact, devein and wash thoroughly.
- Peel, wash and crush garlic. Peel, wash and finely chop ginger. Wash and slice spring onions and greens. Crush peppercorns.
- In a bowl mix salt, half teaspoon pepper powder, half of the crushed peppercorns, two tablespoons of cornstarch, one tablespoon of soy sauce. Add the prawns, mix well and marinate for fifteen minutes. Dissolve one tablespoon cornstarch in three tablespoons of water.
- Heat oil and deep fry the prawns for two minutes and drain on absorbent paper.
- In a pan heat two tablespoons of oil, add lightly crushed garlic, chopped ginger, sliced spring onion and sauté for two minutes on high heat.
- Add the prawns, salt, remaining pepper powder, half the remaining crushed peppercorns, soy sauce, a pinch of ajinomoto, dissolved cornstarch and sliced spring onion greens. Mix well. Stir fry on high heat for four minutes or until the prawns are cooked through.
Before serving sprinkle the remaining crushed peppercorns.
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