Thai Prawns With Garlic

• 1 kg medium prawns (uncooked)
• 2 teaspoons fresh coriander roots, and stems (chopped)
• 2 teaspoons coriander seeds
• 1 teaspoon pickled green peppercorn
• 4 garlic cloves (quartered)
• 2 tablespoons peanut oil
• 1 cup bean sprouts
• 1 tablespoon fresh coriander leaves (chopped)
• 1 tablespoon packaged fried shallot
• 1 tablespoon packaged fried garlic
• 1 tablespoon fresh coriander

1. Shell and devein prawns, leave tail intact.
2. Crush coriander roots and stems, coriander seeds, peppercorns and garlic to a paste, using a mortar and pestle.
3. Place paste in a large bowl with prawns and half the oil, toss and coat the prawns in the marinade.
4. Cover, refrigerate 3 hours or overnight.
5. Heat remaining oil in a wok, stir-fry prawn mixture, in batches, until the prawns are changed in colour.
6. Remove from heat, toss the bean sprouts and chopped coriander leaves through; serve sprinkled with garnish of fried shallot, fried garlic and fresh coriander.

prawns, fresh coriander roots, coriander seeds, peppercorn, garlic, peanut oil, bean sprouts, fresh coriander leaves, shallot, garlic, fresh coriander

Taken from www.food.com/recipe/thai-prawns-with-garlic-412280 (may not work)