“A variation of my Black Pepper Pork Dish. The seafood version, this time.”
The Black Pepper prawn is the best option, if you have craving for shellfish instead. And, this recipe takes full advantage of having the flavor packed in the prawns, along with the natural aromatics such as capsicum and onion to infuse the base for refreshing and fragrant sauce with the natural sweetness.
Its peppery taste wasn’t too overwhelming. Not too spicy, the dish wasn’t too wet, too.
Simply an exotic restaurant-dish to be made at home, easily!
500 grams of medium tiger or sea prawns, deveined and removed shells with its head and tail remained intact
1 red capsicum, cored and diced in chunks
1 medium yellow onion, peeled and diced/ wedged
2 stalks of curry leaves, removed from its stems and use only the leaves
1 teaspoon of chicken granule
1/2 teaspoon of grounded black pepper
1/4 teaspoon of potato starch
3 tablespoons of store-bought black pepper sauce
1 clove of garlic, minced
1 tablespoon of olive oil (for heating wok later)
1 tablespoon of butter
1) Use a pair of kitchen shears to cut a slit at the back of each prawn. Remove vein, followed by removing shell with its head and tail remained intact. Repeat step till all prawns are done.
2) Season prawns with chicken granule, black pepper, for 10 minutes.
3) Heat wok with olive oil over medium fire. Melt butter in heated wok. Add garlic, onion and curry leaves.
4) Sprinkle some potato starch on the seasoned prawns. Place prawns in wok in one layer to slightly sauté both sides of each prawn. Add capsicum and stir fry to combine, for 2 minutes.
5) Add black pepper sauce and stir fry to combine well, for another 1 – 2 minutes. Heat off and dish up. Serve with steamed butter rice or olive oiled spaghetti.
1 portion (about 3-4 pcs) of my black pepper prawn counts about 300kcal.
**A variation of my Black Pepper Pork Slices dish.
Tips: Add assorted capsicums to the dish to create an image of playful colors.