- 300 Grams Medium-to-Large Prawns (head-on, shell-on if possible)
- 1 1/2 tablespoon Black Peppercorns (ground)
- 2 tablespoon Oyster Sauce
- 1 1/2 tablespoon Soy Sauce
- 1 tablespoon Chinese Cooking Wine
- 2 teaspoon Sugar
- 1/4 Cup Chicken Stock
- 5 Garlic cloves (chopped)
- 4-5 Cilantro Sprigs (finely chop stems and save the leaves for garnish)
- 1/4 Onion (jullienned)
- 1/4 Red Bell (jullienned)
- If using head-on prawns, trim antennae and the sharp pointy bit in the front. With small scissors or a paring knife, cut through the shell all the way down the back of the prawns. Remove the veins with a paring knife, if any.
- Pound black peppercorns in a mortar and pestle—doesn't have to be powdery fine, but there shouldn't be too many big chunky pieces.
- In a small bowl, combine oyster sauce, soy sauce, Chinese cooking wine, sugar, and chicken stock. Stir to dissolve the sugar.
- In a wok, add a little vegetable oil, garlic and black pepper. Sauté over medium heat for about 30-45 seconds or until the garlic is very aromatic.
- Add the cilantro stems and sauté for another 20 seconds. Add the sauce mixture and reduce for a few minutes until it is thickened.
- Add the prawns, turn the heat up to high, and toss until they are almost done, adding more water if it becomes too dry.
- Add onion and bell peppers, then toss until the prawns are completely done. Note: If you like onions and bell peppers to be soft, add them earlier to give them more time to cook.
- Plate, and top with cilantro leaves. Serve with jasmine rice.
- 4 Adults