Day 21, Black Pepper Prawns Stir-fry

oil for frying
flour mixed with salt and pepper
500     grams    prawns, peeled and deveined
steamed rice

For the black pepper sauce:

50     grams   butter
1       tsp        garlic,minced/paste
1       tbs        ginger,sliced thinly
2       pieces   onions, sliced
1       tbs        thai sweet chili sauce
2       tbs        cracked black peppercorns
1       tsp        oyster sauce
1       tsp        ketchup manis
3       tbs        chicken or beef stock
1       pc        red bell pepper, sliced
1       tbs        cornflour mixed with 3  tbs water

BLACK PEPPER PRAWN STIR-FRY

Heat the oil in a wok over high heat.  In a bowl, dredge the prawns in flour mix(flour,salt and pepper).  Quick fry half the dredge prawns quickly for about a minute.  Repeat the process with the remaining prawns.  They should be half cooked at this stage.

For the sauce: Wipe the wok clean and return to the heat.  Add the butter and melt until foaming.  Saute the garlic, ginger and onions until aromatic (about 2-3minutes).  Then add the sweet chili sauce and cracked black pepper and simmer for a minute.

Add the sauces and chicken stock,then bring to a boil until the sauce has reduced a bit.  Combine the corn flour and water to make a thin paste and whisk into the boiling sauce and thicken.  Then add the prawns and bell pepper to the sauce mixture.  Simmer for  about a minute.

Place in a serving platter and garnish with wedge lemon and chopped parsley. Serve with steamed rice or you can eat it with a sliced bread.