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Thai basil and pepper prawn stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Upgrade a classic family recipe for a quick and delicious meal.
Ingredients:
  • 200g dried rice noodles
  • 18.20 gm 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
  • 20.00 ml shaoxing wine or dry sherry
  • 80ml oyster sauce
  • 21.00 gm soy sauce
  • 125.00 ml Thai basil leaves
Instructions:
  • In a large heatproof bowl, immerse the noodles in boiling water and let them soak for 5 minutes. Drain thoroughly.
  • Heat half the oil in a smoking hot wok and cook one-third of the prawns for 2-3 minutes until they change color and curl. Transfer to a plate and repeat with the remaining prawns in 2 more batches.
  • In a hot wok with remaining oil, stir-fry onion, ginger, and garlic for 1 minute. Toss in peppercorns and snow peas, stir-fry until the peas are vibrant and tender. Add prawns, choy sum, wine, oyster sauce, and soy sauce. Stir-fry for 1-2 minutes until heated through and choy sum wilts. Take off the heat, fold in half the basil leaves gently.
  • Divide noodles into bowls and top with prawn stir-fry. Sprinkle with remaining basil leaves and serve immediately.

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