Ingredients
- 3 tsp sea salt
- 3 tsp cracked black pepper
- ¼ cup lemon pepper seasoning
- 3 Tbsps lemon rind (finely grated)
- 2 Tbsps dried onion flakes
- 1kg large green prawns (shelled and deveined with tails left on)
- ¼ cup peanut oil
- 4 shallots (sliced)
- 2 garlic cloves (crushed)
- ¼ cup fish stock
- 2 Tbsps sweet
- chilli sauce
Method
- Combine salt and pepper, lemon seasoning, lemon rind and onion flakes in a small bowl.
- Slice half way through each prawn from the back.
- Press prawns firmly into dry seasoning mixture, coating both sides.
- Place prawns on a tray and cover. Refrigerate for at least 1 hour.
- Heat 2 Tbsps of oil in a wok, stir-fry prawns, in batches until prawns have just changed colour.
- Put prawns aside and keep warm.
- Heat remaining oil in wok, stir-fry shallots and garlic, 1 minute.
- Add prawns and fish stock and chilli sauce, stir-fry tossing until mixture boils.
- Serve prawns with stir fried green vegetables if desired.