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