2 fresh red chillies, finely sliced, to garnish
4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped
500g/1lb 2oz choi sum (alternatively use pak choi), cut into 5cm/2in pieces
2 tbsp curry leaves
1 tbsp garlic powder
4 garlic cloves
4 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled and roughly chopped
100²µ/3½´Ç³ú onion, roughly chopped
4 tbsp shop-bought fried shallots
1 tbsp oyster sauce
1 tsp freshly ground black pepper
1 tbsp dark brown sugar, plus extra if needed
100ml/3½fl oz oil
4 tbsp oil
salt
½ tsp salt
1 tbsp light soy sauce
pinch ground white pepper
500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred)