I had nothing special planned for dinner last night and I didn't feel like going out. So, I pulled some spotted prawns out of the freezer. It only took a few minutes to defrost them. I just turn on the tap and let the water run over them.
I looked for a recipe that sounded interesting and found a few for Black Pepper Shrimp but none that really appealed to me. So I just winged it. Served over rice. Moe declared this recipe a keeper.
Home Cookin Chapter: Recipes From Thibeault's Table
Black Pepper Prawns
16 large prawns
1 tablespoon corn starch
2 teaspoons Shao Hsing Wine
1 teaspoon light soy sauce
2 to 3 tablespoons peanut oil
2 cloves garlic
Coarsely ground black pepper
1 to 2 teaspoons of Thai Sweet Chili Sauce
2 to 4 tablespoons chicken broth
5 green onions - tops only, cut into one to two inches pieces.
Peel and devein prawns. Leave the tail on. Toss prawns with wine, soy and cornstarch. Refrigerate for 15 to 20 minutes.
Heat wok on high. Add oil. Toss prawns in wok and cook for one to two minutes. Sprinkle with black pepper, salt, garlic. Stir to coat, add the chili sauce, chicken broth and the green onions. Stir to coat and serve over rice.