Ingredients

Step by step

1. Run a small knife down the back of each prawn to remove the vein, then set aside in a covered bowl in the fridge until ready to cook. Put the rice noodles in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes then drain and rinse briefly in cold water; tip back into the bowl.
2. Bunch the stems of coriander together, then chop off the leafy tops and reserve for later. Finely chop the remaining coriander. Using a pestle and mortar, crush the garlic, white peppercorns and chopped coriander together until they have blended to a fairly smooth paste. Mix in the soy, sugar, oyster sauce, vinegar and fish sauce then add this to the noodles and mix until evenly coated. Leave for the flavours to infuse. You can prep to this point a few hours ahead of serving.
3. When ready to serve, heat the sesame oil in a wok or large frying pan over a medium heat. Add the prawns and stir-fry for about 3 minutes until the prawns are turning pink but aren’t completely cooked through. Toss through the noodles and stir-fry for another 4-5 minutes or until the prawns are fully cooked and the noodles are infused with the aromatic flavours.
4. Mix through most of the reserved coriander leaves and pile into a warmed dish. Garnish with the remaining coriander and serve.