Directions

To Prep

1. In a pester and mortar, pound white peppercorns until fine, add garlic and coriander stems and grind until fine. Add half of the paste to the chunky prawns to mix and marinate.

To Cook

1. In a pan, add oil to saute the prawns chunks until cooked through. Deglaze the pan with some of the stock until all the paste is unstuck, remove and set aside.
2. In the same pan, add oil the sear the whole prawns until brown and cooked through.
3. In a pot, bring the stock to boil, add the remaining paste and let it simmer for 2 mins.
4. Season the stock with fish sauce and soy sauce. Taste and adjust to suit your taste.
5. Before serving, bring the broth to boil then add the cooked rice and prawns chunks and simmer for 2 mins.
6. Dish to a bowl and top with whole prawns and fried garlic. Garnish with coriander and serve immediately.