Black Pepper Prawns | Real Deal Singapore Flavours | 黑胡椒虾

Black Pepper Prawns | Real Deal Singapore Flavours | 黑胡椒虾
8 large prawns, deveined with head and shell in tact
1 large shallot, diced 5mm
1 clove garlic, chopped
1 birds eye chilli, chopped
2 tsp dried shrimp, rehydrated and chopped
1 tbs black peppercorns
15 curry leaves
1 tbs butter
1 tsp soy sauce
2 tsp oyster sauce
2 tsp dark soy sauce
2 tsp sugar
⅛ tsp salt
Peanut oil
Crush black peppercorns until coarse but not powder.
Toast in a dry pan on low medium heat until fragrant.
Remove from pan and set aside.
Season prawns with salt.
Add enough peanut oil into a pan to cover half the width of prawns.
Fry for around 1 min on each side.
Remove from pan and drain.
Remove most of the oil from pan.
Add dried shrimps and fry until golden.
Remove from pan and set aside.
Add butter into the pan and melt.
Add shallots and fry until it turns slightly brown.
Add garlic, chilli, and curry leaves and fry for 1 min.
Add black pepper, stir through and fry until there is a peppery aroma.
Add soy sauce, oyster sauce, dark soy sauce, sugar, and dried shrimps and stir through.
Add prawns and stir through.
Serve hot.
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