Black Garlic Pepper Prawn | Koong Phad Prik Thai Gatiam Dum

In a mortar, pound cilantro root, lemongrass, garlic, black pepper and black garlic together until turning into a fine paste. Set aside.

In a wok with olive oil over a medium heat, add butter and cook until melted. Add the prawns into the wok and gently stir fry until they are cooked. Set aside.

In a wok over medium heat, add cooking oil and butter, then add the pounded paste, black pepper, and lemongrass. Stir fry until an aroma develops. Add whiskey, oyster sauce, light soy sauce, and sugar, stir to mix well. Then add chicken stock and mix well.

Add cilantro leaves and cooked prawns. Mix well. Transfer them to a serving plate. Garnish with mushroom, broccoli, asparagus, black garlic, carrot and cilantro leaves.

Black Garlic, when eaten "raw", is chewy with a very mild garlic flavor, sweet undertones, molasses, and chocolate notes, and there is seldom heat or spiciness with black garlic. For best results, grind the black garlic paste using a mortar and pestle. Otherwise, use a small food processor.