Description
Black Pepper Shrimp is a flavorful and savory dish featuring tender shrimp cooked in a rich sauce of black pepper, garlic, oyster sauce, rice wine, and a touch of sweetness. Perfectly stir-fried to retain juiciness and served hot, this recipe offers a spicy, aromatic experience that pairs well with steamed rice or noodles.
Ingredients
Units
Scale
Main Ingredients
- 12 oz (350g) tiger prawns, shell-on, headless
- 1 teaspoon black peppercorns
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1/2 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon sugar
- 1 pinch salt
- 1 tablespoon scallions, chopped
Instructions
- Prepare the Shrimp: Remove the shells from the tiger prawns, keeping the tails intact for presentation. Crack the black peppercorns using a mortar and pestle into coarse pieces, or crush them with the flat side of a knife for a similar effect.
- Cook the Aromatics: Heat a wok or skillet over medium heat and pour in the melted butter. Add the minced garlic and the cracked black peppercorns, sautéing until fragrant, about 30 seconds to 1 minute.
- Add the Shrimp: Place the prepared shrimp into the pan, stirring to coat them evenly with the butter, garlic, and pepper mixture. Cook for about 2-3 minutes until they start turning pink.
- Build the Sauce: Add the oyster sauce, Chinese rice wine, sugar, and a pinch of salt. Stir well to combine all the ingredients and cook for another 3-4 minutes, or until the shrimp are cooked through and the sauce thickens slightly.
- Finish and Serve: Sprinkle chopped scallions over the top, give everything a final toss, then transfer to a serving dish. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Use fresh or thawed shrimp for the best flavor and texture.
- Adjust the amount of black pepper to suit your spice preference.
- Ensure not to overcook the shrimp to keep them juicy and tender.
- This dish can be garnished with additional scallions or a squeeze of lemon for extra freshness.
- For a spicier kick, add a dash of chili flakes or chopped chili peppers during cooking.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 150 mg
