Black Pepper Prawns

Ingredients

• 1.5 tbsp black peppercorns (Crush coarsely.)
• 0.5 tbsp white peppercorns (Crush coarsely.)
• 500 g large shrimp (Tail on and deveined; toss with the sugar listed below before cooking.)
• sugar (A large pinch, for tossing with the shrimp.)
• 2.5 tbsp oil (Source specifies 2–3 tbsp; used for searing and cooking the aromatics.)
• 1 tbsp unsalted butter
• 0.25 cup fresh curry leaves
• 1.5 tbsp garlic (Finely chopped.)
• 1.5 tbsp shallots (Finely chopped.)
• 1 red bird's eye chilli (Finely chopped.)
• 0.75 tbsp tao cheo (fermented soybean paste) (May be replaced with miso paste.)
• 1.5 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1.5 tbsp sugar (Or to taste. The transcript describes using about ½ tbsp, while the written ingredient list specifies 1½ tbsp.)
• 0.5 cup water (Optional; source says up to ½ cup. The transcript uses about ¼ cup.)
• 1 tbsp cornstarch (For an optional slurry; mix with the water listed below.)
• 2 tbsp water (Mix with the cornstarch to make the optional slurry.)

Steps

1. 1

   Crush the black peppercorns and white peppercorns coarsely in a mortar and pestle.

2. 2

   Heat a wok over medium-low heat. Add the crushed peppercorns and toast them for a couple of minutes, tossing them around until their aromatic oils are released. Set the toasted peppercorns aside.

3. 3

   Increase the heat and get the wok very hot. Add a drizzle of the oil, then add the shrimp. Sear until they develop some caramelization, then remove them from the wok and set aside.

4. 4

   Return the wok to medium-low heat and add another drizzle of oil. Add the butter and let it melt.

5. 5

   Add the toasted peppercorns, shallots, garlic, curry leaves, and chopped bird's eye chilli to the melted butter and oil. Cook them together until fragrant.

6. 6

   Add the light soy sauce and oyster sauce, then stir to bring the sauce together.

7. 7

   Add the tao cheo or miso paste and stir it into the sauce.

8. 8

   Add the sugar and stir to combine.

9. 9

   Return the seared shrimp to the wok and toss to coat them in the sauce.

10. 10

    Add water as needed, up to ½ cup; the transcript uses about ¼ cup. Stir everything together and let the sauce come to a bubble.

11. 11

    If a thicker sauce is desired, add the cornstarch slurry made by mixing the cornstarch with 2 tbsp water. Stir until the sauce thickens, then serve the black pepper prawns.

Notes

The written ingredient list specifies 1½ tbsp sugar, while the spoken transcript says about ½ tbsp; adjust to taste. Water and the cornstarch slurry are optional. The source does not specify exact cooking temperatures or times for searing the shrimp or thickening the sauce.

Nutrition per serving

• main
• seafood
• shrimp
• stir-fried
• wok-cooked
• Singapore-inspired
• spicy
• Chinese cuisine