Make Malaysian black pepper prawns with curry leaves, peppers and a glossy sauce. Includes metric measurements, wok tips and serving ideas.
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
- Cuisine
- Malaysian
- Course
- Main Course, Seafood
The recipe
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Ingredients
For the prawns
For the sauce
Quantities change with servings; cooking times stay the same.
Equipment
- Wok or large frying pan paid link
- Small mixing bowls paid link
- Kitchen scales and measuring spoons paid link
- Wok spatula or tongs paid link
Method
Prepare the sauce. Mix the oyster sauce, light soy sauce, dark soy sauce, sugar and water in a small bowl. Keep the cornflour slurry separate.
Dry the prawns. Pat them thoroughly dry so they sear well and do not dilute the sauce.
Sear briefly. Heat half the oil in a wok over high heat. Working in two batches, sear the prawns for approximately 45–60 seconds per side, until their surfaces change color but their centers remain slightly translucent. Transfer to a clean bowl.
Cook the vegetables and aromatics. Add the remaining oil and the butter. Stir-fry the onion and peppers for 2–3 minutes, keeping a little crunch. Add the garlic, ginger and thoroughly dried curry leaves; stir-fry for 30 seconds. Add the crushed black pepper and stir for another 15 seconds.
Make the glaze. Pour in the sauce mixture and simmer for 1 minute. Stir the cornflour slurry again, then add gradually, using only enough to make the sauce lightly coat a spoon.
Finish the prawns. Return the prawns and their juices to the wok. Toss for approximately 1–2 minutes, until cooked through and coated in the glossy sauce. The thickest prawns should reach 63°C. Taste before adding any extra soy sauce, then serve immediately.
Chef’s notes
- Crush the pepper just before cooking. Finely ground pepper gives a different texture and can make the sauce taste dusty.
- Curry leaves contribute a distinctive fragrance. If unavailable, omit them; bay leaves are not a substitute.
- If the sauce becomes too thick, loosen it with a splash of water.
- For the presentation pictured, spoon onto a cleaned, food-safe banana leaf just before serving.
Serve with
Serve with steamed jasmine rice and sliced cucumber.
Storage
Refrigerate leftovers in a shallow, covered container within two hours, keep at 4°C or below and use within two days. Reheat to 74°C throughout.
Allergens
Contains crustaceans, molluscs, soy, wheat and milk when made with standard oyster sauce, soy sauces and butter. Check product labels.
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