Stir-Fried Tiger Prawn with Black Pepper Sauce
|8||Cooking for Fun white shrimp peeled and deveined with tail|
|3 tbs||vegetable oil|
|1 tbs||garlic, pounded|
|1 tbs||small onion diced|
|1||black peppercorns, pounded|
|½ cup||chicken stock|
|2 tbs||oyster sauce|
|1 tsp||dark soy sauce|
|1 tbs||tapioca flour (dissolve with 2 tbs water)|
|3 tsp||fresh green peppercorns|
|75 g||Mee-Sau yellow noodle, boiled and drained|
- Heat oil in a hot deep fry pan, quickly toss in prawns for 30 seconds just until outside color is changed then remove the prawns from the pan and set aside.
- In the same pan stir in garlic and onion until fragrant. Stir fry pounded peppercorns and oyster sauce for a minute. then add chicken stock, sugar and dark soy sauce and let the sauce reduced. Add the tapioca flour mixture to thicken the sauce. add the prawn back to the pan and add sprinkle green peppercorns, toss well and transfer to a serving plate bedded with Mee-Sau noddle.