Black pepper prawns (goong pad prik thai dam)

Mix the sauce ahead: oyster sauce, soy sauce, Chinese cooking wine, a little chicken stock and a little sugar.

Grind a large amount of black pepper.

Trim the antennae and the sharp point off the prawns; cut through the back with small scissors and devein, leaving heads and shells on.

Put a little vegetable oil and the garlic (with the black pepper) into the pan without waiting for it to heat, so nothing burns; add a little more oil as the pepper absorbs it.

Let it brown 30 to 45 seconds.

Add the cilantro stems and give them a few more seconds to infuse.

Add the sauce mixture and reduce a little until thickened, to concentrate the stock and let the garlic, pepper and cilantro infuse.

Add the prawns, crank the heat and toss; cook less than a minute until cooked through. Add a splash of water if it gets too dry and sticks, but not too much.

Add the onion and bell pepper and toss briefly so they stay bright and fresh; add a splash of water.

Finish with a big pile of cilantro leaves.