Thai basil and pepper prawn stir-fry
Thai basil and pepper prawn stir-fry
Ingredients
Main
- 200g dried rice noodles
- 1 tbsp peanut oil
- 800g green tiger prawns, peeled, cleaned leaving tails intact, deveined
- 2 red onions, cut into wedges
- 5cm piece ginger, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 2 tsp Sichuan peppercorns, crushed
- 300g snow peas, trimmed, halved lengthways
- 1 bunch choy sum, trimmed, coarsely chopped
- 1 tbsp shaoxing wine or dry sherry
- 1/3 cup (80ml) oyster sauce
- 1 tbsp soy sauce
- 1/2 cup Thai basil leaves
Instructions
- 1
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
5 min - 2
Meanwhile, heat half the oil in a wok over high heat until smoking. Add one-third of the prawns and stir-fry for 2-3 minutes or until prawns change colour and curl. Transfer to a plate. Repeat in 2 more batches with remaining prawns.
2 min - 3
Heat the remaining oil in wok over high heat. Add the onion, ginger and garlic and stir-fry for 1 minute. Add the peppercorns and snow peas and stir-fry for 1 minute or until snow peas are bright green and tender but still crisp. Add prawns, choy sum, wine, oyster sauce and soy sauce and stir-fry for 1-2 minutes or until heated through and choy sum just wilts. Remove from heat. Add half the basil leaves and gently toss to combine.
2 min - 4
Divide the noodles among serving bowls. Top with prawn stir-fry and sprinkle with remaining basil leaves. Serve immediately.
