Wow, right now: Singaporean black pepper shrimps

To make a more substantial meal, combine prawns with rice and pakchoi for a fast and delicious dinner. This dish will take only 10 minutes to prepare if you use microwave-ready rice.



150g Basmati rice, washed well

1 tbsp olive oil

1 tbsp butter

1 small red chilli, deseeded then chopped

1 cm of fresh ginger, chopped and peeled

2 cloves of garlic, crushed

1 tsp black peppercorns coarsely ground

2 pakchoi, sliced

1 tsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp of caster sugar

250g Jumbo King Prawns, peeled

4 spring onions, finely chopped, plus additional to be served

Sea salt

  • Cook the rice first. Cook the rice in a large pot of boiling salted water for 10-12 minutes or until it is tender. Drain the meat and rinse it with boiling water.
  • Once the rice has been cooked, prepare the prawns. Heat the butter and oil over high heat in a large saucepan. Add the pepper, ginger, garlic, and chilli. Sauté for 1-2 minutes until the pepper is fragrant and the garlic is starting to turn golden.
  • Stir-fry the pak choi for 2-3 minutes, until it is wilted. Add the oyster sauce, the soy sauces (both soy sauces), caster sugar, 1 tablespoon of water, and the prawns. Stir-fry on high heat for 5 minutes, until the prawns are just pink and are well coated with sauce and pepper. Season the dish with salt and pepper. If necessary, add a little more soy sauce.
  • Serve immediately on a bed with rice and sprinkle with spring onions.