Black Pepper Mustard Prawn

1/2 lb  IQF 21/25 peeled & deveined

2-tablespoon cornstarch

1/4-cup vegetable oil

1/2-teaspoon salt

1/2 tablespoon Brassica Black Pepper Mustard

2 to 3 large cloves garlic, finely chopped

1/2 teaspoon grated ginger

1/2 tablespoon dried chilli pepper flakes

1/2 bunch cilantro leaves, coarsely chopped

Defrost and rinse the prawns. Pat dry with paper toweling.

Heat the oil in a heavy saute pan over medium-high heat.

Lightly dredge the prawns in the cornstarch and immediately place them into the hot oil carefully.   Pan-fry the shrimp for 1 minute on each side. Remove and drain on paper towels. Do this in two batches so as not to overcrowd the pan.

Remove the excess oil, leaving a bit in the pan, and reduce the heat to medium. Add the garlic and ginger and quick stir-fry until fragrant, about a minute. Add the shrimp and sprinkle in the salt, chilli flakes and Brassica Black Pepper Mustard. Stir everything together so that it’s well coated. . Transfer to a plate, garnish with the chopped cilantro and serve immediately.

 

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