Black Pepper Prawns
Posted on January 15th, 2013
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.
- 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
- Cut the spring onions into 2-inch length slices.
- Pound the black peppercorns using a mortar and pestle until they’re coarse (not powdery).
- 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.
- Add water, light soy sauce, dark soy sauce and brown sugar.
- Add prawns and the rest of the spring onions, stir fry until the prawns are cooked.
- 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.