Gizzi Erskine Watercress Recipes

You may recognise Gizzi Erskine from her foodie TV features, Giz’n’Greens – a pop-up venture with Professor Green, or as the author of award winning books, the most recent of which is titled Restore.

As a Leiths School of Food and Wine alumnus, Gizzi certainly knows a thing or two about food & cooking, so you can imagine how thrilled we were when, working with AHDB, she shared this amazing watercress recipe:

Gizzi Erskine’s Pak Bung

Serves 2 | Prep Time 20 mins | Cooking Time 5 mins

Ingredients:

3 tbsp groundnut/sunflower oil

10 tiger prawns (heads removed, shells peeled, veins removed & butterflied)

4 garlic cloves

2 birdseye chillies, quartered

300g watercress

1 tbsp black bean sauce

1 tbsp oyster sauce

1 tbsp fish sauce

¼ tsp sugar

1 tsp salt

½ tsp white pepper

 Method:

1.     Toss prawns in 1 tsp salt and ½ tsp white pepper, leave to one side

2.     Heat the oil in the wok until it’s smoking – this is the most important step as it creates the “wok hay” flavour

3.     Throw the prawns in and stir fry for 30 seconds before adding the garlic. Fry for a further minute.

4.     Add in the chillies and fry for a few seconds before quickly adding the watercress and fry until wilted (about a minute).

5.     Add the sauces and sugar and bring to the boil before serving.

Gizzi has served her Pak Bung with Thai Stir Fried Rice, but says it is “equally delicious with plain Jasmine or sticky rice”.  

And, for those of us that aren’t as au fait with Asian cooking, how does this sound:

Gizzi Erskine’s Stuffed Mutton, served with Watercress

Recipe out with her book, which launches TODAY! Buy Restore by Gizzi Erskine