INGREDIENTS

■ 16 large fresh or frozen shell-on prawns

■ 4 tablespoons of chopped coriander

■ 6 garlic cloves, peeled and finely chopped

■ 3cm|1" ginger root, peeled and finely chopped

■ 16 red chillies finely chopped

■ 1/2 teaspoon olive oil

■ black pepper

■ 4 tablespoons of cooking oil

■ salt

■ 3 tablespoons of Chinese rice wine

DIRECTIONS

1. Trim the prawn legs off with scissors. Using a sharp knife cut a deep slit into the back of the prawns between the head and tail. Devein, wash and drain.

2. Finely chop the coriander, the ginger root, garlic and chilli, or pulse briefly in a mini blender, mix in the olive oil and season with black pepper.

3. Fill the back of the prawns with the spice mixture, pressing to compact. Refrigerate the filled prawns to marinate for half an hour.

4. Heat 4 tablespoons of cooking oil in a frying pan. Add the prawns, season with salt, and cook for 2-3 minutes before turning. Fry until pink on the outside and cooked through. Sprinkle with Chinese rice wine, cook another minute and serve.