2 tbsp dark soy sauce
2 tbsp white wine
2 tbsp oyster sauce
1½ tsp sugar
2 tbsp black peppercorns
4 tbsp butter
1 med hot red chilli, sliced & de-seeded.
4 coin-like slices of fresh ginger
4 big cloves garlic, finely chopped.
About 20 curry leaves, fresh or dried (optional)
800 grs raw big prawns.
In a small bowl, mix together the soy, wine, oyster sauce and sugar.
Coarsely grind the peppercorns in a pestle and mortar, throw them into a dry wok or frying pan and toast over a low heat for a minute. Tip out & keep to one side.
Wipe out the wok or frying pan,melt the butter and add the chilli, ginger, garlic (and curry leaves). Stir for a minute to soften.
Throw in the prawns and stir fry, then sprinkle in the ground pepper and stir in well.
Add the sauce and bubble until thick & syrupy. Add 1 to 2 tbsp water and cook again until the sauce is thick enough to coat the prawns.