Chilli Garlic Pepper Prawn
Flavourful, not overtly oily and yet, rich in taste
| PREP TIME | 40 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 2 |
1 kg prawns, large sized, de-shelled and deveined (I got 7 pieces for a kilogram and used fresh prawns)
1 tbsp soya sauce
1 tsp white vinegar
1/2 tsp black pepper, powdered
1/4 tsp black pepper, crushed roughly
4 pods garlic, peeled and chopped into fine pieces
2 green chillies, chopped into fine pieces
1/2 cup spring onions, the green stalk finely chopped
1 tbsp cornflour
1 tbsp white flour
2 tbsp white oil
Salt as required
Marinate the prawns for 30 minutes in an equal mix of soya sauce, vinegar, black pepper powder, cornflour, white flour, salt and very little water.
Add oil in a heated wok. Once the oil heats up, add the chopped green chillies and garlic. Add the marinated prawns and stir-fry over a high flame for 5 minutes. Cover with a lid and let the prawns cook over a low flame for a further 10 minutes. Do not overcook, or else they turn chewy.
Garnish with freshly chopped green stalks of the spring onion.
Sprinkle the crushed black pepper on top.
Serve hot.