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Serves 2
8 large prawns
2 stalks of spring onions
1 tablespoon chopped garlic
1/2 tablespoons black peppercorn (adjust to your liking)
1/2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
2 1/2 tablespoons
1/2 teaspoon brown sugar
small pat of butter
Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2 inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery).
Melt butter in heated wok, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.
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SINGAPORE BLACK PEPPER PRAWNS
P.F. Chang's China Bistro Copycat RecipeServes 2
8 large prawns
2 stalks of spring onions
1 tablespoon chopped garlic
1/2 tablespoons black peppercorn (adjust to your liking)
1/2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
2 1/2 tablespoons
1/2 teaspoon brown sugar
small pat of butter
Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2 inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery).
Melt butter in heated wok, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.
