Serves: 2 | Preparation Time: 20 min
- 6 giant tiger prawns
- 4 spring onions very thinly sliced diagonally (less of the green is best)
- 1 red chilli sliced thinly
- 4 cloves of garlic sliced thinly
- 2 star anise (only use whole as you need to see them to remove them later)
- 1 tbsp black peppercorns
- 300ml water
- 2 tbsp oyster sauce
- 1/3 cup soy sauce
- 50g butter
- 1/2 cup sunflower oil
- 1 tsp sesame oil
Heat the oil in a a large pan until smoking, add your prawns and stir for one minute until pink and remove.
In clean pan add the butter and sesame oil, once melted add chilli garlic, peppercorns and shallots stir for one minute.
Add prawns and star anise and stir for a further minute.
Finally add the water, soy sauce and oyster sauce and stir in.
Cook for 8 minutes and remove prawns and keep warm. Reduce the liquid to a sauce consistency.
Serve on rice with torn mint and coriander, drizzle sauce over the prawns with a squeeze of lime.