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Typhoon Shelter Prawns

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Garlic and prawns: it’s a beautiful combination. And these prawns don’t get much more garlicky than this! Fragrant, sweet, spicy, crunchy, juicy… they really are all the things.

WATCH THIS RECIPE

Typhoon Shelter Prawns

PREP TIME
20 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients

30 garlic cloves

2/3 cup vegetable oil

500g (1 lb) shell-on, whole raw prawns

2 long red chillies, finely chopped

small handful of dried red chillies

1 tbsp fermented black beans, rinsed, coarsely chopped

2 spring onions (scallions), thinly sliced, white and green parts separated

1 tbsp finely chopped ginger

1 tsp sugar

sea salt

fresh coriander (cilantro) sprigs, to serve

Steps
Step 1

Use a mortar and pestle to gently ‘pop’ the garlic cloves – you don’t want to crush them, just loosen the skins. Peel and discard the skins and place peeled cloves in a food processor. Process until finely chopped. Set aside.

Step 2

Heat the oil in a wok over medium heat. Add the garlic and cook, stirring constantly, for about 5 minutes or until the garlic is a light golden colour. Carefully drain through a fine sieve set over a heatproof bowl and set aside.

Step 3

Use small sharp scissors to cut a slit down the back of a prawn. Use a small sharp knife or your fingers to remove the intestinal tract. Discard. Repeat with the remaining prawns.

Step 4

Add 3 tablespoons of the reserved garlic oil to the wok over medium-high heat. Add the prawns and stir-fry for 2-3 minutes or until slightly charred and almost cooked through.

Step 5

Make a little space in the middle of the wok and add another tablespoon of garlic oil. Add the fresh and dried chillies, black beans and spring onion. Cook, stirring often for 2 minutes or until aromatic. Toss through the ginger. Then add half of the crispy garlic bits. Season with sugar and salt. Toss to combine.

Step 6

Transfer the prawns to a serving platter and top with the remaining crispr garlic and coriander.

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Chinese Honey Prawns

Seafood

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