泰式蒜蓉炒蝦Thai Garlic and Pepper Prawns

Prep 15 min·Cook 8 min·Rest 10 min

1. 1You're here
   Step 1.

   Snip along the back of each prawn shell with scissors and pull out the vein, leaving the shell on. Pat very dry.

   400 g Raw shell-on king prawns

   Knife work
2. 2
   Step 2.

   Toss the prawns with the pepper, fish sauce and cornflour and leave for 10 minutes.

   400 g Raw shell-on king prawns1 tsp White pepper (freshly ground if possible)1 tsp Fish sauce1 tbsp Cornflour

   10 minMarinate
3. 3
   Step 3.

   Heat the oil in the wok over medium-low heat and fry the garlic and coriander stalks, stirring, for 3–4 minutes until pale golden. Lift out with a slotted spoon, leaving the oil.

   4 tbsp Cooking oil12 cloves Garlic, finely chopped (a whole head)2 tbsp Coriander stalks, chopped (keep leaves to garnish)

   4 minStir-fry

   Wok-chan's tip鑊仔貼士

   Take the garlic out a shade lighter than you want; it keeps darkening and turns bitter if it goes brown.
4. 4
   Step 4.

   Turn the heat to high. Add the prawns in one layer and sear for 1 minute each side until pink and the shells are crisp.

   400 g Raw shell-on king prawns

   2 minStir-fry
5. 5
   Step 5.

   Add the oyster sauce, soy and sugar and toss for 30 seconds, then return two-thirds of the crispy garlic and toss again.

   1 tbsp Oyster sauce1 tsp Light soy sauce1 tsp Sugar12 cloves Garlic, finely chopped (a whole head)

   Stir-fry
6. 6
   Step 6.

   Pile onto a plate, scatter with the rest of the garlic and the coriander leaves and serve with rice.

   12 cloves Garlic, finely chopped (a whole head)2 tbsp Coriander stalks, chopped (keep leaves to garnish)