One
of the best things about living in Mumbai is the access to a variety of
seafood. Now, for someone like me who loves seafood, prawns are the ultimate
comfort food. The other day, my mum happened to get some absolutely lovely king
prawns and I almost jumped with joy and excitement.
Considering
how versatile prawns are, the question was what to make of them. Many options
were considered, “Prawns Ghassi”, “Jhinga Tandoori”, “Prawns Biryani” were very close contenders, but we also realized
that it was a while since we had some Oriental food and so, we decided to cook
something that is synonymous with Singapore, the “Singapore Black Pepper Prawns”.
For
those of you who have visited Singapore, there is no way you have missed the
two culinary landmarks there, “Singapore Chilli Crab” &“Singapore Black Pepper
Prawns”. Strangely, I tasted this not on a trip to Singapore, but in Dubai. The
hotel where I stayed had an awesome Oriental restaurant. One of the nice things
of the place was the chef would recommend the dish to suit your preference and
to a certain extent customize your order. Considering it was so heavily spiced
with pepper, I was a bit apprehensive at first, but two bites later, I was already
in love with the combination. Let me tell you, it almost set my tongue on fire
but it was worth every bit.
The
only seasoning is the pepper and that actually carries the dish along and the oyster
sauce lends the oomph. My suggestion is to use King prawns, they go well with
the ruggedness of the pepper and that sudden blast of spice just at the back of
your head will make it an experience you will want to come back again and
again.
Please
do give it a try, I’m sure you”ll enjoy it!
Singapore Black Pepper
Prawns
Ingredients:
- 600 grams King Prawns (please retain the tail)
- ½ cup whole black peppercorns (If you like it more spicier, increase the quantity)
- 10 cloves Garlic, minced
- 1 fresh Ginger, minced
- 3 Tablespoons Peanut oil
- 2 Tablespoon Oyster Sauce
- 1 Tablespoon Dark Soy Sauce
- 1 cup water
- Spring Onions Greens – for garnishing
Procedure:
- Dry roast the pepper corns till they begin to crackle. Remove from the flame and grind them coarsely.
- Heat 1 tablespoon oil in a wok. When the oil is hot, add in the prawns and toss lightly till they turn pink. This will take about a minute on high flame.
- Now, add the remaining oil in the wok and add in the garlic and ginger and fry till they change colour.
- Add both the sauces (Oyster & Soya) and stir well. Add the water and mix well.
- Now add the prawns and stir so that the prawns are covered well with the sauce.
- It’s now time to add the pepper and mix well.
- Serve hot, garnished with the spring onion greens.
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