Monday, February 22, 2010

Black Pepper Prawns

Just in case you´re wondering why I´ve been cooking so many prawns lately, its because of Chinese New Year! I was invited for a CNY gathering with some Singaporeans last week. It was heavenly. We had all sorts of home-cooked delicacies which helped curb the homesickness. The endless chatter in Singlish, Chinese, different dialects and even German with the "Aunties" and their hubbies made me feel so at home in Germany. Its such a blessing to be able to commemorate this tradition in a foreign country.

I had wanted to cook Black Pepper Crabs, but was too lazy to make an extra trip to the Asian store, so decided to settle for Black Pepper Prawns instead. It was great! Had mostly positive reviews, from people who are seasonal cooks themselves!

Black Pepper Prawns

500g Prawns (shell on or peeled)
1 Tbsp Dark Soy Sauce
1 Tbsp Oyster Sauce
1 Tsp Kecap Manis
1 Tbsp Dry Sherry/Chinese Cooking Wine
1 Tsp Sugar
1 Tbsp Coarse Ground Black Pepper
2 Tbsp Butter
1 Thai Chilli
A few slices of Ginger
3 cloves of Garlic, chopped
10 Curry Leaves

1. Heat up the wok and dry roast black pepper. Remove and set aside.

2. Mix all the sauces and sugar together.

3. Melt butter in wok, fry ginger, chilli, garlic and curry leaves till fragrant.

4. Add in the prawns. When they start to curl, add in the black pepper.

5. Stir well and finally add in the sauce and coat the prawns well in it.

6. Serve hot on steamed Jasmine rice

Recipe from


Beau Lotus said...

Lucky girl to be able to celebrate CNY with other Singaporeans!!!

And your prawns looked great. The principal of my kids' school has tried this recipe and she liked it very much too. Always nice to know when your recipe works out for others.

Pris said...

Hey Serene!
Yeah! There´s been more and more Singaporeans in Stuttgarts in the last 2 years. Are there any Singaporeans where you live?

I found this recipe really easy to follow! Thanks! Great idea about the Kecap Manis!

Beau Lotus said...

Nope, not in Modena, no.

I thought the kecap manis would be a good touch indeed. I love kecap manis...


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