If using head-on prawns, trim antennae and the sharp pointy bit in the front. With small scissors or a paring knife, cut through the shell all the way down the back of the prawns. Remove the veins with a paring knife, if any.

Pound black peppercorns in a mortar and pestle—doesn't have to be powdery fine, but there shouldn't be too many big chunky pieces.

In a small bowl, combine oyster sauce, soy sauce, Chinese cooking wine, sugar, and chicken stock. Stir to dissolve the sugar.

In a wok, add a little vegetable oil, garlic and black pepper. Sauté over medium heat for about 30-45 seconds or until the garlic is very aromatic. Add the cilantro stems and sauté for another 20 seconds. Add the sauce mixture and reduce for a few minutes until it is thickened. Add the prawns, turn the heat up to high, and toss until they are almost done, adding more water if it becomes too dry. Add onion and bell peppers, then toss until the prawns are completely done. Note: If you like onions and bell peppers to be soft, add them earlier to give them more time to cook.

Plate, and top with cilantro leaves. Serve with jasmine rice. Enjoy!

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