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Black Pepper Prawns

   

Black Pepper Prawns
Spicy Spicy Black Pepper Prawns … Yummy Yummy 黑胡椒虾

The method of cooking this black pepper dish is similar to cooking Singapore’s famous black pepper crabs, just that I can’t eat crabs at the moment (update: because I am on braces, one more year to go) so I substitute with prawns instead :P Plus I haven’t mastered the courage to kill crabs yet. It’s still tasty nevertheless because one can never go too wrong with black pepper, and the de-shelled prawns are easier to eat than crabs (just consoling myself, haha).

Ingredients
(Serves 2)

- 8 large prawns (or better known as ‘shrimps’ in other parts of the world)
- 2 stalks of spring onions
- 1 tbsp chopped garlic
- 1/2 tbsp black peppercorn (adjust to your liking)
- 1/2 tsp light soy sauce
- 1/4 tsp dark soy sauce
- 40ml water
- 1/2 tsp brown sugar
- small knob of butter

Directions
1. Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins.
2. Cut the spring onions to 2-inch length, separate thick bottom white stalks from the top green portion.
3. Pound the black peppercorn using mortar and pestle till coarse (not powdery).
4. Melt butter in heated wok, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned.
5. Add water, light soy sauce, dark soy sauce and brown sugar.
6. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.

Black Pepper Prawns
Yum Yum

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I am submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others’ recipes around the week of 15th.

                                           

Leave a Comment





40 Responses to “Black Pepper Prawns”

  1. darlene — May 26, 2009 @ 6:55 am

    That truly looks delicious! You’ve inspired my dinner tonight!

    Reply

    • wiffy replied: — May 26th, 2009 @ 9:24 am

      Hope you like the recipe darlene, hehe :-)

      Reply

  2. Ippo456 — May 29, 2009 @ 7:15 am

    I just want to let you know that I tried this recipe & it was yummy :D
    I wonder if I can replace the prawns with beef & take out the scallions .. I’ve been craving Crystal Jade’s black-peppered beef but obviously I can’t find that dish here.
    Any suggestion on what kind of beef I should use? I have a feeling Crystal Jade might use a more expensive grade beef for their black-peppered beef dish.

    Reply

    • wiffy replied: — May 29th, 2009 @ 4:30 pm

      Wow Ippo u tried my recipe! *touched* :halo:

      I do have a recipe for black pepper beef … check it out here

      I haven’t tried Crystal Jade’s version before so I’m not sure if my recipe has a similar taste to CJ’s or not hehe … I use regular beef slices (they are already pre-sliced and labelled “for stir frying” in my supermarket). Give me your feedback if you do try it k! ;)

      Reply

  3. Dhi — May 30, 2009 @ 12:14 pm

    Oh I love Black Pepper Prawn! It has become our favorite, real Singaporean Street Food style. Altho my recipe adds 1 tsp of ground dried baby shrimps….. it gives that awesome real street food flavours!

    Reply

  4. Lore — June 10, 2009 @ 7:29 pm

    What a delightful prawn dish! You have a way of cooking that is so very delicate and tasty. I love it :D. Makes you forget all about crabs ;)
    Thanks for sharing your recipe with the Original recipes Round-Up.

    Reply

    • wiffy replied: — June 11th, 2009 @ 8:44 am

      Thanks for the event, look forward to the round up :-)

      Reply

  5. wawa_mango — June 23, 2009 @ 5:30 pm

    hi wiffy..

    may i know what camera u use to take all these delicious meals? :XO:

    Reply

    • wiffy replied: — June 24th, 2009 @ 12:40 am

      Hi wawa, I am using the nikon d80 :)

      Reply

  6. bshanthi — April 18, 2010 @ 1:33 pm

    yummy recipe easy to make.very tasty

    Reply

  7. Hakone — June 18, 2010 @ 7:03 pm

    Hi, where can we buy cheap & small portion of peppercorn?

    Reply

    • wiffy replied: — June 18th, 2010 @ 8:28 pm

      Hi, you’re from Singapore? You can find whole black peppercorns at all supermarkets … I think I got a packet from Cold Storage/Shop N Save for only a dollar or so. Dried goods section, where they sell the dried packet spices such as star anise etc

      Reply

  8. lw — January 22, 2011 @ 6:04 pm

    Hi! The food looks great! =D Anyway, what’s the difference between light and dark soy sauce? Do they taste different?

    Reply

  9. tyas rianty — October 5, 2011 @ 4:16 pm

    learn 1 more recipe for prawn black papper

    Reply

    • ladyhomechef replied: — February 25th, 2012 @ 10:46 pm

      I tried this recipe today, it’s yummy!

      Reply