Black Pepper Prawns
/
Black Pepper Prawns
Ingredient
1kg green banana prawns in shell
2 tbs Red Island extra virgin olive oil
2 tsp whole black peppercorns, crushed in mortar & pestle
3 cloves garlic, finely sliced
¼ bunch coriander, stems chopped, leaves picked
1 long green chilli, sliced
1 tbs soy sauce
2 tbs oyster sauce
2 tsp sesame oil
1 tsp caster sugar
30g unsalted butter, sliced into cubes
½ cup (125ml) water or reserve clam liquor
2 tsp cornflour
3 green shallots/scallions, finely sliced
1 lime to serve
Method
Devein the prawns.
Heat a wok or frying pan over a high heat. Add half the oil and the prawns and cook for 2-3 minutes, or until the shells just start to open. Remove and place into a bowl, then set aside.
Wipe the wok clean and place back on the heat. Add in the peppercorns, garlic, coriander stems and chilli to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, sugar and butter.
Combine the cornflour and 1 tbs water in a small bowl and mix until smooth. Add cornflour paste to the wok and cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Place the prawns back into the wok and toss in the sauce for 1 minute to warm through.
Place the prawns onto a warm serving platter, scatter the shallots over and serve immediately with lime wedges.
Recipe by Courtney Roulston
