Name: Singapore Black Pepper Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 (estimated)
Ingredients: 400 g Large Prawns (tails intact, weight is after cleaning); 1 heaped tbsp (10 g) Whole Black Peppercorns; 1 tbsp Cooking Oil; ½ tsp Salt (adjust as per taste); 1 tbsp Butter; 15 to 18 (20 g) Garlic (finely chopped); A small piece (5 g) Ginger; 28 to 30 (40 g) Shallots (finely chopped); 2 to 3 Dry Red Chillies - cut into half (Bird’s Eye Chillies preferable); 1 sprig Curry Leaves; 1 tbsp Dark Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Tomato Ketchup; 1 tsp Worcestershire sauce; Cornflour Slurry (1 tsp cornflour + 2 tbsp Water)

Method

8 steps

Toast the whole black peppercorns and coarsely crush them to bring out aroma.
Heat 1 tbsp cooking oil in a pan.
Add finely chopped garlic, ginger, shallots, dried red chillies, and curry leaves to the oil and sauté.
Add the prawns to the pan and toss with the aromatics.
Add dark soy sauce, oyster sauce, tomato ketchup, and Worcestershire sauce to the prawns and stir well.
Add 1 tbsp butter and cook until prawns are cooked through.
Mix the cornflour slurry and add to the pan to thicken the sauce.
Finish with a drizzle of sesame oil if desired.

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