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Check out our comprehensive Chinese Cuisine course on Thinkific, where you’ll learn this recipe and many more with step-by-step video guidance, Chinese pantry and condiment know-how, essential techniques, and receive a certificate upon completion. Details on https://communetable.thinkific.com Black Pepper Prawn Recipe (inspired by Singapore Black Pepper Crab) Serves 4 Ingredients * 1½ tbsp black peppercorns * ½ tbsp white peppercorns * 500g large shrimp (tail on, deveined), tossed with a large pinch of sugar * 2–3 tbsp oil * 1 tbsp butter * ¼ cup fresh curry leaves * 1½ tbsp garlic, finely chopped * 1½ tbsp shallots, finely chopped * 1 red bird’s eye chilli, finely chopped * ¾ tbsp tao cheo (fermented soybean paste) or miso paste * 1½ tbsp oyster sauce * 1½ tbsp light soy sauce * 1½ tbsp sugar, or to taste * Up to ½ cup water (optional) * 1 tbsp cornstarch mixed with 2 tbsp water (optional slurry) Method 1. Place the black and white peppercorns in a mortar and pound with a pestle until coarsely ground. 2. Heat a large cast iron wok over low-medium heat. Toast the ground peppercorns for 1–2 minutes until fragrant. Remove and set aside. 3. Increase the heat to high until the wok is smoking. Add 1–2 tbsp oil, then stir-fry the prawns for 2–3 minutes until almost cooked through. Remove and set aside. 4. In the same wok over medium heat, add the butter along with 1 tbsp oil. Once the butter has melted, return the toasted pepper to the wok. 5. Add the curry leaves, shallots and garlic. Stir-fry until fragrant, then add the chopped bird’s eye chilli. 6. Stir in the tao cheo (or miso), oyster sauce, light soy sauce and sugar until well combined. 7. Return the prawns to the wok and toss for 2–3 minutes until fully cooked and well coated. 8. For a saucier version, add up to ½ cup water and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce is thick and glossy. Serve immediately with steamed rice. #ChineseFood #SingaporeFood #payalthakurani #CommuneKitchen #communetable
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@payalthakurani
