Unbelievably Delicious Singaporean Black Pepper Prawns!

Singaporean Black Pepper Prawns is a great alternative to black pepper crab! This black pepper sauce is famous throughout Singapore and it's super easy to make. It's a bit spicy, umami-packed, made with tons of black pepper (and butter, who doesn't love butter?) Join us for more cinematic cooking! bit.ly/3mVCq78
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SINGAPOREAN BLACK PEPPER PRAWNS - 1-2 servings
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8-10 Large Prawns - Deveined, Shells & Heads Intact
1/8 TSP Salt
1 Large Shallot - chopped
2 Garlic Cloves - chopped
1 TBSP Black Peppercorns
1 TBSP Unsalted Butter
15 Curry Leaves
1 TSP Light Soy Sauce
2 TSP Dark Soy Sauce
2 TSP Oyster Sauce
2 TSP Sugar
~4 TBSP Peanut Oil - enough to cover prawns by half
Crush black peppercorns in a mortar & pestle until coarse. You want bits and pieces, not all powder.
Toast on a dry pan until fragrant. Low Heat, 1-2 minutes. Set aside.
Devein prawns and season with salt. Keep the heads and shells on!
Add ~4 TBSP Peanut Oil to a pan and heat on medium-high heat. Enough oil to cover half of the prawns.
Fry for 1-1.5 minutes on each side. Flip when the prawns turn orange/pink.
Remove from pan and drain.
Add 1 tbsp unsalted butter into the pan and melt.
Add chopped shallots and garlic. Fry until it turns slightly brown.
Add curry leaves and black pepper. Fry for 1 minute until fragrant.
Add soy sauces, oyster sauce, and sugar. Dissolve the sugar completely and let the sauce thicken slightly. ~30 seconds.
Add back in the prawns and coat thoroughly.
Serve with a side of steamed white rice.
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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🎵 music by Nom Tunes
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#blackpepperprawns #hawkerfoods #prawns

[@makitchen]

Anybody else allergic to crabs? 😭

[@feedmeimei]

Love the little drink shot in the beginning! And the music + voiceover is so relaxing and soothing!

[@makitchen]

thanks meimei!! :)

[@kimaholland3423]

This looks great! I will try this tomorrow so watch out my local Asian Supermarket here I come !

[@richardpiet8515]

Thanks so much for this.

[@Dianakitchen6890]

Thanks for recipe delicious 💯👍

[@CHAUZ]

Craving the morning drink now

[@ReganShorter]

This looks INCREDIBLE! I can't believe you're allergic to crabs. That's such a bummer because they're so delicous!!

[@ReganShorter]

but this prawns version looks so damn good

[@makitchen]

@@ReganShorter i know, it's a sad sad thing :(

[@lamkristina]

Love the shells! Are the prawn heads just as flavorful?!?!

[@makitchen]

suuuper flavorful! :D

[@StephEatsnTravels]

Asian seafood is the best 👑

[@makitchen]

theee best!

[@nicolelee3383]

any ideas on soups/sides to go with this dish?

[@makitchen]

ohh winter melon soup would be great with this. balance out the richness/black pepper spice with a soothing winter melon soup.. mm..

[@neeloferneha552]

How do you devein prawns without removing shells??

[@GoldenEmpire2020]

You can just slice through the shell at the back and yank out the vein with the tip of the knife, but keep the shell and head on. You only remove it as you eat it.