- Juice of 1 lemon
- Fresh coriander 18-24 sprigs
- Jumbo prawns shelled and deveined with tails intact 8-12
- Garlic cloves 5-6
- Ginger 1 inch
- Oil 3 tablespoons
- Salt to taste
- Crushed black peppercorns to taste
- Lemon rind 1/2 teaspoon
- Cornstarch 1 tablespoon
Blend together garlic cloves, ginger, 15-20 coriander sprigs, lemon juice and 1 tablespoon oil to a fine paste.
Take prawns in a bowl and add salt, crushed peppercorns, lemon rind and prepared paste. Mix well and set aside to marinate for 30 minutes.
Heat remaining oil in a non-stick pan. Add the marinated prawns and toss on high heat. Add some water, mix well and cook for 2 minutes.
Dissolve cornstarch in some water to make a smooth slurry.
Chop remaining coriander sprigs.
Add slurry to the pan, mix well and let the sauce thicken. Add chopped coriander and mix well.
Add crushed peppercorns and mix well.
