Spirit House's prawn stir-fry with green peppercorns and krachai


"I love the prawn stir-fry at Spirit House and would love to make it myself. Would you publish the recipe?"

Barnaby Green, Yaroomba, Qld

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You'll need

1 tbsp vegetable oil 8 large king prawns (360 gm), peeled, deveined, heads and tails intact (see note) 4 kaffir lime leaves, torn, plus extra, very thinly sliced, to serve 3 long red chillies, cut diagonally into 4cm-5cm pieces 25 gm fresh green peppercorns (see note) 25 gm krachai, peeled, finely sliced (see note) 1½ tsp caster sugar 1½ tbsp oyster sauce 1½ tsp fish sauce 1 cup (loosely packed) Thai basil leaves ½ cup (loosely packed) coriander Lime cheeks (optional) and steamed rice, to serve   Stir-fry paste 25 gm krachai, peeled, chopped (see note) Finely grated rind of 1 lime 6 birdseye chillies, stems removed, chopped 3 coriander roots, washed, dried, chopped 4 garlic cloves, chopped 1 tbsp fresh green peppercorns (from 4-5 stems; optional) Buds from 1 bunch of Thai basil (6-7 stems)

Method

  • 01
  • For stir-fry paste, pound ingredients and a pinch of freshly ground white pepper with a mortar and pestle to a fine paste.
  • 02
  • Heat vegetable oil in a wok over high heat. Add paste and stir-fry until fragrant (30 seconds to 1 minute). Add prawns, kaffir lime leaves, chillies, peppercorns, krachai and sugar, and stir-fry for 30 seconds, then add oyster sauce, fish sauce and 60ml water and stir-fry until prawns are just cooked (2-3 minutes). Add three-quarters of the Thai basil and coriander leaves, reserving remainder for garnish.
  • 03
  • Transfer to serving plates, scatter with remaining Thai basil, coriander and kaffir lime leaves, and serve with lime cheeks and rice.

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Additional Notes

Spirit House uses Mooloolaba king prawns. Fresh green peppercorns are available at Thai grocers. Fresh krachai, wild ginger, is available from Thai grocers; if it’s unavailable, substitute fresh ginger, or krachai in brine, sold at Thai grocers, and soak it in cold water before use.

Featured in

Jan 2017

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