Ingredients

2 heads Leaderbrand Broccoli
1 red onions, sliced thinly
1 red and green capsicum, seeds removed
3 spring onions, slice into pieces
8 cloves garlic, crushed
500g uncooked prawns, with tails on
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
2 teaspoons crushed chilli
1 tablespoon oyster sauce
2 teapsoons fish sauce
1 tablespoon freshly ground black peppercorns
1 teaspoon sugar
To serve, Vietnamese mint leaves, extra black pepper

Method

Wash and dry prawns. Remove the black line down the back of each prawn if prominent, set aside. Prepare the broccoli by cutting into small florets. Cut the stalk into bite-size pieces. Refresh the broccoli under cold water

Prepare the onions, capsicums and spring onions, cutting into bit sized pieces

Heat a large frying pan or wok on a medium to high heat. Add vegetable and sesame oil and heat through. Add onion and fry until tender. Add garlic, ginger and chilli paste, fry for 1-2 minutes

Add prawn and cook for 2-3 minutes, until turn pink. Remove and place on a side plate. Keep frying pan or wok on the heat add capsicum, spring onions and broccoli florets. Toss in oil and flavourings

Combine oyster sauce, fish sauce, black pepper, and sugar in a bowl and mix with 1-2 tablespoons water until sugar has dissolved

Add the prawns back to the stir fry and drizzle over the sauce. Toss together for 1-2 minutes. Serve immediately with steamed white rice. Garnish with Vietnamese mint leaves

*Image & recipe courtesy of LeaderBrand