Prawns with Peppercorns

As a weekend home cook, I always think that prawns are the easiest to handle among the many seafood varieties.  You can have them streamed with garlic, grilled with mayonnaise, stir fried with tomato/chili sauce or do the Thai way – craypot prawns with tang hoon. A dish of yummy-licious prawns can be easily whipped up; with little preparation and seasoning needed as prawns are tasty and sweet by themselves (I mean the fresh ones thoughJ).

I saw the big fresh prawns in the supermarket this morning and decided that we will have prawns for dinner tonight. As daughters are not too well (one down with bad cough and the other with stomach flu), they will have steam fish for dinner and thus, I decided to make the prawns in a spicy style since they are meant for the adults only. J

And, this is how the prawns ended up at our dinner table – being stir-fried with peppercorns (oops – they are fresh but not live prawns when I bought them home, so no cruelty to living things here).

We enjoyed the combination of natural sweetness from the fresh prawns and spiciness from the peppercorns very much. Daughters were drooling away while seeing us licking our fingers happily:)

Prawns with Peppercorns, my concoction, without exact measurement as I add the seasoning without measuring, just like how our mothers do their cookings:) :

Ingredients:

• Fresh big prawns, cleaned and shell on
• Minced garlic and minced ginger
• Freshly grinded peppercorns
• Chinese cooking wine
• Thai Fish Sauce
• Spring Onions, cut to about 3cm in length

Methods:

1. In a wok with 1-2 tablespoon hot oil, sauté the garlic and ginger
2. Add in the prawns and stir fry till their shells begin to turn red
3. Sprinkle the freshly grinded peppercorns over the prawns and stir to mix well
4. Add about 2 tablespoons of Chinese cooking wine into it, continue to stir
5. Stir in the spring onions and about 1-2 teaspoon of Thai fish sauce.  Stir and mix until cook

Serve hot and enjoy!