Recipe for Black Pepper Prawns

Ingredients:

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 (I used corn flour instead)
3 tablespoons of black pepper sauce
1 clove of garlic, minced
2 tablespoons of cooking oil
1 tablespoon of olive oil (for heating wok)
1 tablespoon of butter

Method:
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.

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.










Cooked this for the Christmas office potluck on 16 Dec!