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Makes 2-4 servings
For the sauce
water 2 tbsp
soy sauce 1 tbsp
Shaoxing rice wine 1 tbsp
Chinkiang vinegar 1 tbsp
sugar 1 tbsp
sesame oil 1 tsp
cornflour 1 tsp
white pepper a pinch
For the stir fry
neutral oil 3 tbsp
dried red chillies 10 small
Sichuan peppercorns 1 tsp
minced garlic 2 tsp
fresh ginger 2 tsp minced
red pepper , cut into 1cm pieces
green pepper , cut into 1cm pieces
celery 2 stalks, cut into 1cm pieces
large prawns 450g, shelled and deveined
sea salt
spring onions 2, cut into 2.5cm pieces
unsalted peanuts 75g, roasted
cooked rice for serving
Make the sauce: whisk together the sauce ingredients in a small bowl until the
cornflour is dissolved. Set aside.
Make the stir fry: heat 2 tablespoons of the oil in a wok over a high heat. Add
the chillies and peppercorns and stir fry until they puff and brown slightly,
about 5 seconds. Add the garlic, ginger and peppers and stir fry until the
peppers are browned in spots and crisp-tender, about 1 minute. Using a slotted
spoon, transfer the mixture to a plate. Add the celery to the pan and stir fry
until heated through and charred in spots, about 2 minutes. Transfer to the
plate with the peppers.
Add the remaining 1 tablespoon oil to the wok. Season the prawns with salt and
add to the wok. Stir fry until almost cooked through, about 3 minutes. Return
the peppers, celery and spices to the wok.
Add the spring onions and peanuts and toss to combine everything. Add the sauce
and cook, stirring, until it bubbles and thickens. When the sauce is thick and
the prawns are cooked through, remove from the heat. Serve with rice.