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.   Ingredients – 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…