This recipe is unbelievably easy to make, with only 6 ingredients, not counting the oil for frying. Ideally one would use Thai garlic, which is milder and doesn’t need to be peeled. The peel goes crispy when friend and adds a delectable crunch to the dish. Having said that, I use regular garlic most the time and it’s delicious all the same.


250 – 300 grams of prawns, shelled and butterflied

5 or 6 garlic cloves

1 – 2 teaspoons whole peppercorns

pinch of salt

splash of fish sauce

a couple of springs of coriander to garnish


1. Smash the peppercorns in a pestle and mortar. Add the salt and garlic. Mash it all up together to a course paste.

2. Add the paste, and a splash of fish sauce, to the shelled and butterflied prawns in a bowl. Mix to coat the prawns well.

3. Leave to marinade for 30 mins. No need to put in the fridge. Actually, the marinade penetrates better at room temperature.

4. Pour a couple of tablespoons of oil into a wok and get it really hot. Use an oil with a high smoking point, like regular veggie oil, canola, palm, etc. Not olive oil!

5. Once it’s really hot, throw in the prawns and stir fry them until only just pink. They should only take 2 – 3 mins. Don’t over cook them, or they’ll shrink to nothing.

6. Garnish with coriander and serve with rice and maybe some nice greens.

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