I was very excited to discover how easy it is to recreate this delicious dish.  It literally takes about ten minutes to make from beginning to end…

It’s a very popular dish in Singapore but it’s not as spicy as most of the food from that neck of the woods and doesn’t overpower wine- it goes well with a crisp Sauvignon Blanc.  I tried this with Nederburg Savvy B and it was a really good match.  You can make this with chicken instead if you’re not partial to prawns.


Black Pepper Prawns, south african wine, matching food and wine, Sauvignon Blanc, Nederburg, south africa uncorked


- 8 large prawns – shelled with just the tail left on

- 2 stalks of spring onions

- 2 cloves of garlic, chopped

- 1/2 tbsp black peppercorn (more if you want spicier)

- 1/2 tsp light soy sauce

- 1/4 tsp dark soy sauce (distinctly different to light soy sauce)

- 40ml water

- 1/2 tsp brown sugar

- small knob of butter


  1. Cut the spring onions into 2-inch length slices.
  2. Pound the black peppercorns using a mortar and pestle until they’re coarse (not powdery).
  3. Melt the butter in a heated wok, add the garlic, crushed peppercorns and thick spring onion stalks and stir fry until the garlic is lightly browned.
  4. Add water, light soy sauce, dark soy sauce and brown sugar.
  5. Add prawns and the rest of the spring onions, stir fry until the prawns are cooked.
  6. It only takes a few minutes – you can tell when the prawns are cooked as they take on a pink colour and lose their transparency/grey colour (you know you’re overcooking the prawns if they look like they’re shrinking).

Serve with steamed rice and either a green salad, or if you want to be really authentic you could have some bok choi as a side.