Ingredients
- 2 tbsps dark soy sauce
- 4 tbsps black bean sauce
- 2 tbsps mirin
- 2 tbsps dry sherry
- 3 tbsps groundnut oil
- 1 mild green chilli deseeded and finely chopped
- 2 plump cloves garlic peeled, crushed and finely chopped
- 2 small red peppers deseeded and chopped into large dice
- 3 leeks trimmed and cut into 7 cm long strips
- 1" knob fresh root ginger peeled and grated
- 500 g raw peeled tiger prawns
- 1 tbsp fresh lime juice
Servings:
Instructions
- In a small bowl whisk together the soy, black bean sauce, mirin and sherry. Set aside.
- Heat the wok over a high flame then pour in the oil. When the oil is very hot add the chilli, garlic and red peppers and stir fry for 2 minutes, tossing continuously. Add the leeks and cook for 2 minutes more.
- Add the ginger and prawns, and cook for about 3 minutes, tossing, until the prawns have turned to brick pink.
- Pour in the soy mixture and bubble for about a minute until the sauce has reduced and thickened a little. Remove the wok from the heat and stir in the lime juice.
- Serve immediately with some fragrant thai rice or noodles if preferred.
Share this Recipe
Powered byWP Ultimate Recipe