Chefs' Recipes

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

This prawn stir-fry from the Sunshine Coast's Spirit House restaurant packs a punch with chilli and aromatic krachai, also known as wild ginger.
John Paul Urizar

“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


To request a recipe, email [email protected]or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


Stir-fry paste



1.For stir-fry paste, pound ingredients and a pinch of freshly ground white pepper with a mortar and pestle to a fine paste.
2.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.
3.Transfer to serving plates, scatter with remaining Thai basil, coriander and kaffir lime leaves, and serve with lime cheeks and rice.

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.


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