Ingredients
The following ingredients have 4 Servings
- rapeseed or groundnut oil
- 1 large onion, finely sliced
- 3 cloves garlic, sliced
- 4cm ginger, grated
- 1-2 tbsp green peppercorns, dried 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 prawns, shell on and butterflied (see notes below)
- 100g bag watercress
- jasmine rice, to serve
Instruction
- Heat a wok over a high heat and add 1 tbsp of oil.
- Add the onions and fry for 8-10 minutes until they soften and take on colour.
- 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.
- 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!