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! https://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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Canon Mount Adapter EF-EOS R
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