Black Pepper Prawn Recipe (inspired by Singapore Black Pepper Crab)
Black Pepper Prawn Recipe (inspired by Singapore Black Pepper Crab)
Ingredients
- 1 1/2 tablespoons black peppercorns
- 1/2 tablespoon white peppercorns
- 500 grams large shrimp, tail on, deveined
- 1 pinch sugar
- 2 tablespoons oil, to 3 tablespoons
- 1 tablespoon butter
- 1/4 cup fresh curry leaves
- 1 1/2 tablespoons garlic, finely chopped
- 1 1/2 tablespoons shallots, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 3/4 tablespoon tao cheo (fermented soybean paste) or miso paste
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons sugar, or to taste
- 1/2 cup water, up to, optional
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (optional slurry)
Instructions
- 1
In a mortar and pestle, coarsely crush 1 1/2 tablespoons black peppercorns and 1/2 tablespoon white peppercorns. Set aside.
⏱️ 2 min
- 2
Take 500 grams large shrimp (tail on, deveined) and toss them with a large pinch of sugar.
⏱️ 3 min
- 3
Heat a wok or large pan over medium-high heat. Add 2 to 3 tablespoons oil, then add 1 tablespoon butter and let it melt.
⏱️ 2 min
- 4
Add 1/4 cup fresh curry leaves to the hot oil and butter. Fry them until they become fragrant and slightly crisp.
⏱️ 2 min
- 5
Add 1 1/2 tablespoons finely chopped garlic, 1 1/2 tablespoons finely chopped shallots, and 1 finely chopped red bird’s eye chilli to the pan. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Stir in 3/4 tablespoon tao cheo (fermented soybean paste) or miso paste. Continue to stir-fry for a few seconds.
⏱️ 1 min
- 7
Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons light soy sauce, and 1 1/2 tablespoons sugar (or to taste). Mix well to combine with the aromatics and paste.
⏱️ 1 min
- 8
Add the prepared shrimp to the pan. Stir-fry constantly until the shrimp just start to turn pink, indicating they are almost cooked through.
⏱️ 3 min
- 9
Incorporate the freshly crushed black and white peppercorns into the mixture. Stir well to coat the shrimp.
⏱️ 1 min
- 10
If desired, add up to 1/2 cup water. For a thicker sauce, add the optional slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water, stirring constantly until the sauce thickens to your preference.
⏱️ 1 min
- 11
Continue to stir-fry briefly until the shrimp are fully cooked and coated evenly with the sauce. Transfer the Black Pepper Prawns to a serving dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Prawn Recipe (inspired by Singapore Black Pepper Crab)
- 1 1/2 tablespoons black peppercorns
- 1/2 tablespoon white peppercorns
- 500 grams large shrimp, tail on, deveined
- 1 pinch sugar
- 2 tablespoons oil, to 3 tablespoons
- 1 tablespoon butter
- 1/4 cup fresh curry leaves
- 1 1/2 tablespoons garlic, finely chopped
- 1 1/2 tablespoons shallots, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 3/4 tablespoon tao cheo (fermented soybean paste) or miso paste
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons sugar, or to taste
- 1/2 cup water, up to, optional
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (optional slurry)
Instructions
- 1
In a mortar and pestle, coarsely crush 1 1/2 tablespoons black peppercorns and 1/2 tablespoon white peppercorns. Set aside.
⏱️ 2 min - 2
Take 500 grams large shrimp (tail on, deveined) and toss them with a large pinch of sugar.
⏱️ 3 min - 3
Heat a wok or large pan over medium-high heat. Add 2 to 3 tablespoons oil, then add 1 tablespoon butter and let it melt.
⏱️ 2 min - 4
Add 1/4 cup fresh curry leaves to the hot oil and butter. Fry them until they become fragrant and slightly crisp.
⏱️ 2 min - 5
Add 1 1/2 tablespoons finely chopped garlic, 1 1/2 tablespoons finely chopped shallots, and 1 finely chopped red bird’s eye chilli to the pan. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 6
Stir in 3/4 tablespoon tao cheo (fermented soybean paste) or miso paste. Continue to stir-fry for a few seconds.
⏱️ 1 min - 7
Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons light soy sauce, and 1 1/2 tablespoons sugar (or to taste). Mix well to combine with the aromatics and paste.
⏱️ 1 min - 8
Add the prepared shrimp to the pan. Stir-fry constantly until the shrimp just start to turn pink, indicating they are almost cooked through.
⏱️ 3 min - 9
Incorporate the freshly crushed black and white peppercorns into the mixture. Stir well to coat the shrimp.
⏱️ 1 min - 10
If desired, add up to 1/2 cup water. For a thicker sauce, add the optional slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water, stirring constantly until the sauce thickens to your preference.
⏱️ 1 min - 11
Continue to stir-fry briefly until the shrimp are fully cooked and coated evenly with the sauce. Transfer the Black Pepper Prawns to a serving dish.
⏱️ 1 min