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Garlic prawns

September 3, 2008
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Serves 4

3 tablespoons canola or peanut oil
10 cloves garlic, chopped
1 pound jumbo shrimp, peeled
1/2 teaspoon white peppercorns, crushed
2 tablespoons oyster sauce
1 tablespoon sweet soy sauce
3 scallions, chopped
1 cup fresh Asian basil leaves, coarsely chopped
1. Heat a wok or large nonstick skillet over medium heat for 40 seconds. Add the oil around the perimeter of the pan so it coats the sides and bottom. Heat for 30 seconds more or until the surface shimmers slightly. Add the garlic and cook, stirring, for 2 minutes or until golden.

2. Add the shrimp and cook, stirring, for 4 minutes or until they turn bright coral. If the shrimp release too much liquid, turn up the heat to evaporate it.

3. Add the white peppercorns, oyster sauce, soy sauce, and scallions. Cook, stirring, for 2 minutes.

4. Add the basil leaves and cook for 1 minute or until they wilt. Adapted from "The Spice Merchant's Daughter"

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