Typhoon Shelter Prawns

2/3 cup vegetable oil

500g (1 lb) shell-on, whole raw prawns

2 long red chillies, finely chopped

small handful of dried red chillies

1 tbsp fermented black beans, rinsed, coarsely chopped

2 spring onions (scallions), thinly sliced, white and green parts separated

1 tbsp finely chopped ginger

1 tsp sugar

sea salt

fresh coriander (cilantro) sprigs, to serve

• Use a mortar and pestle to gently ‘pop’ the garlic cloves – you don’t want to crush them, just loosen the skins. Peel and discard the skins and place peeled cloves in a food processor. Process until finely chopped. Set aside.
• Heat the oil in a wok over medium heat. Add the garlic and cook, stirring constantly, for about 5 minutes or until the garlic is a light golden colour. Carefully drain through a fine sieve set over a heatproof bowl and set aside.
• Use small sharp scissors to cut a slit down the back of a prawn. Use a small sharp knife or your fingers to remove the intestinal tract. Discard. Repeat with the remaining prawns.
• Add 3 tablespoons of the reserved garlic oil to the wok over medium-high heat. Add the prawns and stir-fry for 2-3 minutes or until slightly charred and almost cooked through.
• Make a little space in the middle of the wok and add another tablespoon of garlic oil. Add the fresh and dried chillies, black beans and spring onion. Cook, stirring often for 2 minutes or until aromatic. Toss through the ginger. Then add half of the crispy garlic bits. Season with sugar and salt. Toss to combine.
• Transfer the prawns to a serving platter and top with the remaining crispr garlic and coriander.