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ettuce, parsley sprigs and cucumber slices, to garnish
2 tbs/30ml oil
2 large garlic cloyes, finely chopped
6-9 large raw king prawns, shelled and deveined
1 tbs/15ml fish sauce
1 tbs/15ml light soy sauce
4 tbs/60ml stock/broth or water
a shaking of ground white pepper
Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve.
In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish
sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve.
2 tbs/30ml oil
2 large garlic cloyes, finely chopped
6-9 large raw king prawns, shelled and deveined
1 tbs/15ml fish sauce
1 tbs/15ml light soy sauce
4 tbs/60ml stock/broth or water
a shaking of ground white pepper
Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve.
In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish
sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs/45ml. Turn onto the prepared serving dish and serve.
