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  • 700 g fresh whole prawns, peeled and deveined
  • 2 tablespoons oil
  • 4-6 cloves garlic
  • 2 coriander roots
  • 1 teaspoon black peppercorns
  • 1 small carrot, shredded
  • 1 small white cabbage, shredded
  • salad leaves, for garnishing
  • Seasoning :
  • 1 tablespoon fish sauce
  • ½ teaspoon light soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 9 tablespoons water

Prepare the prawns – peel, devein but leave the tail intact.
Shred the carrots and white cabbage and place on a serving plate.
Using the mortar and pestle, pound the garlic, coriander roots and black peppercorns into a paste.
In a wok, heat 2 tablespoons of oil on medium-hot heat and fry the paste.
Lower the heat to medium-low heat and add the seasoning ingredients.
Taste and adjust accordingly.
Once you are happy with the taste, bring up the heat to medium high.
Add the prawns to the wok and fry till all the sauce is absorbed into the prawns.
Place on prepared serving dish and enjoy.

Source and photo: Louise Venter

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