Sichuan Style Prawns With Rice Noodles
|Uncooked prawns||1 Kilogram (40 Medium Sized)|
|Sichuan peppercorns||2 Tablespoon|
|Sea salt||1 Teaspoon|
|Fresh rice noodles||420 Gram|
|Peanut oil||1 Tablespoon|
|Baby bok choy||400 Gram, trimmed, chopped roughly|
|Choy sum||500 Gram, trimmed, chopped roughly|
|Oyster sauce||80 Milliliter (1/3 Cup)|
|Soy sauce||1 Tablespoon|
Shell and devein prawns, leaving tails intact.
Crush peppercorns, star anise and salt; coat prawns in spice mix.
Place noodles in large bowl, cover with warm water; gently separate noodles with hands.
Soak noodles 1 minute; drain, rinse under cold water, drain.
Heat half of the oil in wok; stir-fry prawns, in batches, until just changed in colour.
Heat remaining oil in same wok; stir-fry noodles, bok choy, choy sum and sauces, tossing, until noodles are hot and vegetables just wilted.
Serve noodles topped with prawns.