Tuesday, May 25, 2010

drunken black pepper prawns

As you might have guessed, I am lazy when I can help it. In those lazy moments, I would try and cook something that doesn't take me more than 5-10 minutes in cooking and preparation time. This recipe is one of those really easy but tasty recipe.

I usually have some frozen prawns in the freezer and I would cook them like this when I couldn't be bothered going to the shops.

The prawns should taste salty but peppery. The chinese rice wine really pulls this dish together, so do not ommit it or substitute it with anything else.

Drunken black pepper prawns
by closet domestic bunny


  • A handful of prawns (as many or as little as you want)
  • Freshly ground black pepper, to taste (edging more towards copious)
  • Salt, to taste
  • Chinese rice wine (the Shaoxing variety)

  1. De-vein and de-shell the prawns (if they are frozen, thaw them first).
  2. On a medium heat pan, add the prawns. While one side of the prawns are browning, add freshly ground black pepper and salt on the other side.
  3. After the prawns develop a nice brown colour, flip them to the other side. Season again with the black pepper and slightly less salt.
  4. Once both sides are browned, turn up the heat and add 3-4 tablespoons of the chinese rice wine. The rice wine will evaporate, caramelise and thicken to become the sauce of the dish.
  5. Take the prawns off the heat straight away after the rice wine finish spluttering. Plate them up.
  6. Serve with a bed of rice and steamed vegetables (I like the you choy variety).


  1. haha.. looking at your recipes, you've never cooked vegetables..!!
    too happy to stand at the top of the food pyramid, are you? :P
    resep veggie dong, san.. i'm on diet..!!!

  2. interesting observation.
    i guess it's because with vegetables, all I usually do is either boil them with crushed garlic and soy sauce.
    or saute them lightly with garlic and soy sauce.
    or include them in the main dish, like the carrot inside the spaghetti bolognaise, or the daikon in the japanese curry, or the you-choy in the fried noodles.
    but i'll take it on board and think about it. i am a staunch carnivore after all.


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