Firecracker Prawns

Ingredients for  2  Servings

• 1 tsp

  Fennel seeds
• 2 tsp

  Cumin seeds
• 4

  Spring onions, thinly sliced
• 2

  Red chillies, finely chopped (remove seeds for less heat)
• 3 tbsp

  Finely chopped fresh coriander leaves and stalks
• 2

  Limes, juice only
• 2 tbsp

  Oyster sauce
• ¼ tsp

  Ground star anise
• 1 tbsp

  Cider vinegar
• 1 tbsp

  Dark soy sauce
• 600g

  Raw tiger prawns, peeled, defrosted if frozen
• For the Stir-fry Greens

• 1 tsp

  Light olive oil
• 3

  Pak choi, roughly chopped
• 1 tsp

  Grated fresh root ginger
• 1 tbsp

  Light soy sauce
• ¼ tsp

  Toasted sesame oil

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
2. Preheat the grill to its highest setting.
3. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm.
4. To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil.
5. Serve the greens with the prawns immediately.