Ingredients

Serves 2

Black Pepper Prawns
8 whole prawns


Sauce:
2 tbsp vegetable oil
50g butter
1 tbsp cater sugar
2 tbsp freshly crushed black peppercorns
3 cloves garlic, sliced
1 knob ginger, julienned
2 red banana chillies, julienned
100 ml chicken stock
2 tbsp oyster sauce
1 ½ tbsp healthy boy soy sauce
Coriander and lime to garnish

 

Prawn and Black Bean Rice Noodles
12 prawn cutlets
1 red banana chilli, cut into chards
1 shallot, sliced
1 tsp garlic, minced
1 tsp ginger, julienned
10 snow peas
4 snake beans, cut into baton
4 sprigs Thai basil
4 sprigs coriander
½ cup bean shoots
1 packet fresh rice noodles
1 tbsp black bean paste (see below)
50ml oyster sauce
150ml chicken stock
50 ml light soy sauce
1 tsp caster sugar
Crispy shallots to garnish
100ml vegetable oil


Black bean paste:
200g salted black beans (soaked in warm water, then drained)
5 cloves garlic
1 knob ginger
2 birds eye chillies
100ml shao shing cooking wine


 


 

Method

Black Pepper Prawns

Have all ingredients prepared and ready to go as it is a fast process that requires attention.

Remove the shell from the prawns   leaving the heads attached. Remove the vein from the back of the prawn by cutting a slit down the back.
Heat wok, add oil then black pepper, garlic, ginger and chilli.
Fry for 30 seconds until fragrant, add chicken stock, oyster sauce, soy sauce and sugar.
Check for correct balance of sweet and salty.
Add butter, stirring vigorously to emulsify the butter and liquid, until it coats the back of the spoon.  
Add the prawns and cook in the sauce.
Arrange neatly in a bowl, garnish with coriander leaves and a lime cheek. Serve with steamed jasmine rice.

 

Prawn and Black Bean Rice Noodles

To make black bean paste: In a food processor, add beans, ginger, garlic, chilli and wine and blend to a smooth paste.

In a hot wok, seal prawns, then remove. Add chilli, shallot, garlic and ginger. Fry until aromatic, then add snow peas and snake beans.
Add chicken stock, black bean and season with soy sauce, oyster sauce and a sprinkling of caster sugar.
Add rice noodles and prawns to finish cooking.
Add bean shoots, coriander and Thai basil.
Place mixture onto plate and garnish with crispy shallots and coriander leaves.