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!