Noob Cook Recipes

Braised Chicken Drumsticks Recipe Bean Paste Eggplant Recipe Sacha Pork Stir-fry Recipe Hot & Sour Lemon Prawns Recipe How to de-vein shell-on prawns Shiitake Mushroom Stew Recipe

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).

(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

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


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. Selba — May 22, 2009 @ 9:13 am

    The prawns look so delicious!


  2. Cate O'Malley — May 22, 2009 @ 10:36 am

    I have a recipe for Salt and Pepper Shrimp that I love, and this looks just as good … mouthwateringly good.


  3. This is awesome,I can’t buy fresh crabs easily in Switzerland. Great to use prawns instead. thanks for sharing.


  4. myasiankitchen — May 23, 2009 @ 10:11 am

    your black pepper prawn is calling my name!! yummy!!


    • wiffy replied: — May 24th, 2009 @ 4:45 pm

      Hi beachlover, didn’t know you had another food blog, it looks great :-)


  5. didally — May 23, 2009 @ 1:57 pm

    Oh dear, no crabs for a year. That’s sad. :cry:

    I don’t dare to kill crabs too. So no home-cooked crabs for me. But a prawn version should satisfy some cravings but the other half don’t like black pepper dishes. :o


  6. ladyironchef — May 24, 2009 @ 10:02 pm

    wow, such an coincident, the spam message i type in is brad. lol try to do a chili prawn version! like the chili crab. heh


    • wiffy replied: — May 25th, 2009 @ 5:10 pm

      it seems my anti-spam has some form of AI? :P Good idea!


  7. food-4tots — May 24, 2009 @ 10:24 pm

    I luv anything that goes with black pepper. It really adds extra flavour to the food. Yummy! Lovely prawns! ;)


  8. LCOM — May 25, 2009 @ 1:30 am

    Yummy Yummy is right! I love black pepper prawns too!


  9. Midge — May 25, 2009 @ 1:16 pm

    I love prawns and I love buttery-peppery sauces – I’ll definitely try making these at home. :XO:


    • wiffy replied: — May 25th, 2009 @ 5:10 pm

      Hope u like it when u try out the recipe … and thanks for visiting me :-)


  10. Lauren B — May 25, 2009 @ 10:04 pm

    Looks like an elegant, healthy meal! Great photos. Found you of Tastespotting!


    • wiffy replied: — May 26th, 2009 @ 9:23 am

      Thanks! Glad to find your food blog, everything looks so delicious there! :up: