Name: Peppered prawns with leek
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 (500g) leek; 500 gram uncooked king prawns, shelled, tails intact; 2 tablespoon oil; 1 clove garlic, crushed; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 teaspoon cracked black peppercorns; 1 teaspoon chopped fresh coriander leaves

Ingredients

1 (500g) leek

500 gram uncooked king prawns, shelled, tails intact

2 tablespoon oil

1 clove garlic, crushed

1 tablespoon fish sauce

1 teaspoon brown sugar

1 teaspoon cracked black peppercorns

1 teaspoon chopped fresh coriander leaves

Method

1.Cut leek in half, cut into 3cm pieces. Add leek to pan of boiling water, boil until just tender; drain.

2.Cut along centre back of prawns, remove vein, flatten prawns slightly.

3.Heat oil in wok, stir-fry prawns and garlic for 2 minutes. Add sauce, sugar and peppercorns, stir-fry until prawns are tender. Serve prawns over leek. Add peppercorn sauce, sprinkle with coriander.

Best made just before serving; prawns can be prepared 6 hours ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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