Black Pepper Prawns | Real Deal Singapore Flavours | 黑胡椒虾
Recipe Information
Black Pepper Prawns
Cultural Context
Black Pepper Prawns, a beloved dish in Singapore, showcases the region's affinity for bold flavors and fresh seafood. This dish highlights the use of black pepper, a spice that reflects Singapore's multicultural culinary heritage, particularly its Chinese and Malay influences. Traditionally served in many local restaurants, it has gained popularity beyond Singapore, inspiring variations in other Southeast Asian cuisines.
soy sauce
🥗Healthier: low-sodium soy sauce
💰Cheaper: tamari
Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.
oyster sauce
🥗Healthier: hoisin sauce
💰Cheaper: soy sauce
Hoisin sauce offers a similar sweetness and flavor profile.
cornstarch
🥗Healthier: arrowroot powder
💰Cheaper: all-purpose flour
Arrowroot powder is a gluten-free thickener.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil adds a unique flavor while canola is often cheaper.
Crush black peppercorns until coarse but not powder.
Toast black peppercorns in a dry pan on low medium heat until fragrant; remove from pan and set aside.
Season prawns with salt.
Add enough peanut oil into a pan to cover half the width of prawns; fry for around 1 minute on each side and then remove from pan and drain.
Remove most of the oil from the pan.
Add dried shrimps and fry until golden; remove from pan and set aside.
Add butter into the pan and melt.
Add shallots and fry until they turn slightly brown.
Add garlic, chilli, and curry leaves and fry for 1 minute.
Add black pepper, stir through and fry until there is a peppery aroma.
Add soy sauce, oyster sauce, dark soy sauce, sugar, and dried shrimps and stir through.
Add prawns and stir through; serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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