Singapore Black Pepper Prawns ｜ Restaurant-Style Black Pepper Shrimp

Learn how to make delicious Singapore Black Pepper Prawns with a bold, aromatic black pepper sauce!

In this recipe, whole black peppercorns are toasted and coarsely crushed to bring out their wonderful aroma. The prawns are then tossed with garlic, ginger, shallots, curry leaves, dried red chillies, butter and a combination of savoury sauces to create a rich, glossy, restaurant-style coating.

A finishing touch of sesame oil adds that delicious aromatic flavour that makes this dish extra special.

Serve these Singapore-style Black Pepper Prawns as a starter or enjoy them with fried rice or noodles for a delicious meal.

Ingredients :

400 g Large Prawns (tails intact, weight is after cleaning)

1 heaped tbsp (10 g) Whole Black Peppercorns
1 tbsp Cooking Oil
½ tsp Salt (adjust as per taste)
1 tbsp Cooking Oil
1 tbsp Butter
15 to 18 (20 g) Garlic (finely chopped)
A small piece (5 g) Ginger
28 to 30 (40 g) Shallots (finely chopped)
2 to 3 Dry Red Chillies - cut into half (Bird’s Eye Chillies preferable)
1 sprig Curry Leaves
1 tbsp Dark Soy Sauce (mostly for a deep, rich colour)
1 tbsp Oyster Sauce (the savour anchor)
1 tbsp Tomato Ketchup (for a hint of tang and sweetness)
1 tsp Worcestershire sauce (for extra depth and umami)
Cornflour Slurry (1 tsp cornflour + 2 tbsp Water)

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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