* Black Pepper Prawns

Posted on October 29th, 2008 by Linda. Filed under Black Pepper, Crab, Cuisine, Entree, Malaysian, Shrimp, Singaporean.



There are two must-try dishes when you are in Singapore.  One is the Chili Crab, the other is the Black Pepper Prawns, which is sometimes cooked with crabs, too.  You read the recipe right, yes, it does require half a cup of black pepper.

Chef’s tip:  You will need to cook the prawns in its shell to get the full flavor for this dish.  To devein the prawn, use a sharp knife and split through the back of the prawn to remove the black vein.

Ingredients

½ cup whole black peppercorns, ground till a sandy finish, but not fine

2 Tablespoons canola oil
2 lbs jumbo shrimps, skin-on, tails-on, heads-on preferably, too

1 stick butter
20 cloves garlic, peeled and chopped
3 inch ginger, peeled, sliced thin
4 Tablespoons oyster sauce
1 Tablespoon dark soy sauce
1 Tablespoon light soy sauce
¾ cup water
Coriander leaves to garnish

Prep
1.    In a small skillet, toast the black pepper for a minute till fragrant.  Remove.  Set aside.
Preparing the dish
2.    In a large wok, heat 2 Tablespoons canola oil.  When hot, add prawns and fry till prawns turn bright red.   They need not be cooked through. Turn down heat and remove prawns from the wok.
3.    Reheat a wok on medium high.  Add butter.   When butter begins to bubble, add the minced garlic and sliced ginger.  Fry till fragrant, about 3 minutes.
4.    Add in the oyster sauce, soy sauces and water.  Bring to a boil.
5.    When it comes to a boil, add in the black pepper, stir to mix.  Add in the prawns and toss to mix.  Cover and steam 2 minutes.

Serves: 8

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4 Responses to “Black Pepper Prawns”

  1. [eatingclub] vancouver || js Says:

    Half a cup of black pepper — YES! Thank you for this recipe: will be trying it the next time I buy some prawns.

  2. Ellie from Kitchen Caravan Says:

    Although my visit to Singapore was brief, I did manage to eat a few platefuls of Chili Crab. Hmm..somehow I missed out on the Black Pepper Prawns, so I’ll have to try this recipe ASAP and bring back some wonderful Singaporean memories.

  3. artist paint Says:

    Hmm not bad…nice website and great post 😛

  4. Raspberriez Says:

    EXCELLENT recipie!Thank you!!! Was simple and delicious! Followed the measurements exactly, served 10 very hungry family members who licked the spicy gravy off the serving dish 😀 This is definatley a keeper! Yummy yumm yummz!

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