Ingredients
400g freshwater prawns
1 large/2 medium onions
3 heaped tbsp black peppercorns
1 stalk curry leaves (approx 15-20 leaves)
2 tbsp cooking oil
2 tbsp fish sauce
1 tbsp chinese wine
Method
1. Wash the prawns. Remove pincers and feelers.
2. Cut bigger prawns into halves length-wise. Make a slit in the back of small prawns.
3. Slice onions thinly.
4. Chop, pound or grind peppercorns coarsely.
5. Toast/fry in clean wok or toaster for a few minutes to bring out the fragrance.
6. Heat oil in wok. Add onions and fry till it starts becoming transparent.
7. Add curry leaves and ground pepper and fry for a couple of minutes.
8. Add prawns and fry.
9. Add the fish sauce and wine and toss to evenly-coated with sauce.
10. Serve immediately when prawns turns bright red.
