Step 1

Grind pepper in a mortar and pestle. Add ginger, chilli and garlic and pound to a paste. Heat a large wok over high heat, add 2 tbs oil and stir-fry prawns for 2-3 minutes until just cooked. Remove from wok and set aside.

Step 2

Add another 1 tbs oil to the wok and stir-fry pepper paste for 1 minute, then add the spring onion and stir-fry for a further 1 minute. Add soy sauce, oyster sauce, fish sauce, butter and 1 cup (250ml) water, then bring to boil. Return prawns to wok and cook for 3-4 minutes, then transfer to a serving bowl.

Step 3

Heat remaining 1 tbs oil in the work and stir-fry bok choy for 1-2 minutes until wilted. Serve with the prawns and rice.