\n@payalthakurani <\/p>\n
Check out our comprehensive Chinese Cuisine course on Thinkific, where you\u2019ll 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 * 1\u00bd tbsp black peppercorns * \u00bd tbsp white peppercorns * 500g large shrimp (tail on, deveined), tossed with a large pinch of sugar * 2\u20133 tbsp oil * 1 tbsp butter * \u00bc cup fresh curry leaves * 1\u00bd tbsp garlic, finely chopped * 1\u00bd tbsp shallots, finely chopped * 1 red bird\u2019s eye chilli, finely chopped * \u00be tbsp tao cheo (fermented soybean paste) or miso paste * 1\u00bd tbsp oyster sauce * 1\u00bd tbsp light soy sauce * 1\u00bd tbsp sugar, or to taste * Up to \u00bd 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\u20132 minutes until fragrant. Remove and set aside. 3. Increase the heat to high until the wok is smoking. Add 1\u20132 tbsp oil, then stir-fry the prawns for 2\u20133 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\u2019s 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\u20133 minutes until fully cooked and well coated. 8. For a saucier version, add up to \u00bd 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<\/p>\n
\u266c original sound – payalthakurani – payalthakurani<\/p>\n
\n@payalthakurani<\/a> <\/p>\n Check out our comprehensive Chinese Cuisine course on Thinkific, where you\u2019ll 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 * 1\u00bd tbsp black peppercorns * \u00bd tbsp white peppercorns * 500g large shrimp (tail on, deveined), tossed with a large pinch of sugar * 2\u20133 tbsp oil * 1 tbsp butter * \u00bc cup fresh curry leaves * 1\u00bd tbsp garlic, finely chopped * 1\u00bd tbsp shallots, finely chopped * 1 red bird\u2019s eye chilli, finely chopped * \u00be tbsp tao cheo (fermented soybean paste) or miso paste * 1\u00bd tbsp oyster sauce * 1\u00bd tbsp light soy sauce * 1\u00bd tbsp sugar, or to taste * Up to \u00bd 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\u20132 minutes until fragrant. Remove and set aside. 3. Increase the heat to high until the wok is smoking. Add 1\u20132 tbsp oil, then stir-fry the prawns for 2\u20133 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\u2019s 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\u20133 minutes until fully cooked and well coated. 8. For a saucier version, add up to \u00bd 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<\/a> #SingaporeFood<\/a> #payalthakurani<\/a> #CommuneKitchen<\/a> #communetable<\/a><\/p>\n
\u266c original sound – payalthakurani – payalthakurani<\/a> <\/section>\n<\/blockquote>\n