14 November 2013

Black Pepper Prawns

As soon as I saw this recipe in a recent delicious magazine, I knew it would be our cup of tea. Not only does it have those fantastic Asian flavours of soy, oyster and fish sauces that we love but the inclusion of a whole heap of fiery black peppercorns made this irresistible. The original recipe called for leaving the prawns whole and I know that some people enjoy eating the shells and all, but I’m not one of them so if you like that crunchy serve of added protein, by all means feel free. When I saw the addition of butter to this, I thought it sounded a bit weird for an Asian dish but it made a lovely, silky sauce that was delicious. This was so quick to make, ready by the time your rice is cooked and perfect served with some stir fried asparagus and capsicum strips.

Black Pepper Prawns
Adapted recipe from delicious magazine

1 tblspn whole black peppercorns
3cm piece ginger, grated
1 long green chilli, deseeded and chopped
4 garlic cloves, finely chopped
3 tblspns peanut oil
500g peeled green prawns (or 1.2kg if left whole)
5 spring onions, thinly sliced on an angle
2 tblspns soy sauce
2 tblspns oyster sauce
1 tblspn fish sauce
50g unsalted butter, chopped

Tip the peppercorns into a mortar and pestle and grind. Now add the ginger, chilli and garlic and pound this all together to form a paste. Heat up your wok and pour in 2 tablespoons of the oil, stir fry the prawns for 2-3 minutes then remove them to a plate.

Pour another tablespoon of oil into the wok and fry the pepper paste for a minute then add the spring onions and toss around for another minute. Add the soy sauce, oyster sauce, fish sauce, butter and a half cup of water. Bring to a boil then reduce the heat and simmer for a few minutes to thicken slightly. Pop the prawns back into the wok and continue to cook for 3-4 minutes. Serves 4.
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