Black Pepper Wok-tossed Giant Prawns Recipe

Prepare prawns

Rinse shell-on prawns under cold running water. Pat dry thoroughly with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave shells and heads intact for flavor, trimming any long antennae.

Season & coat

Place prawns in a bowl. Add 1 tsp salt, 1 tsp white pepper and 1 tbsp cornstarch. Toss briefly so the shells are lightly coated and the cornstarch helps give a slight crisp when seared. Let sit 5 minutes.

Rehydrate dried shrimp by soaking in 50 ml warm water for 10 minutes; drain and reserve soaking liquid. Thinly slice garlic cloves and chilies; separate curry leaves and wash; slice spring onion greens on the bias.

Crush black peppercorns coarsely: place in a mortar and pestle or between two sheets of parchment and bruise with a rolling pin until you have a mix of coarse crumbs and some finer dust. Set aside.

Heat a large wok over high heat until very hot (a few seconds of water flick will sizzle away). Add 3 tbsp neutral oil and swirl to coat.

Add prawns in a single layer (cook in two batches if necessary to avoid crowding). Sear without moving for 1 to 1½ minutes, shells side down, until they start to brown. Flip and sear the other side 1 minute. Remove prawns to a plate, leaving any fond and oil in the wok.

Reduce heat to medium-high. Add 40 g butter to the wok and melt. Add the sliced garlic and rehydrated dried shrimp. Stir-fry briefly 20–30 seconds until garlic is fragrant and just beginning to color and dried shrimp release aroma. Watch carefully to avoid burning.

Add sliced chilies, curry leaves and the coarsely crushed black peppercorns. Stir-fry 15–20 seconds until aromatic; curry leaves will crisp and pepper will bloom.

Return prawns (and any accumulated juices) to the wok. Stir to combine for 30 seconds.

Mix the sauce: in a small bowl combine oyster sauce (2 tbsp), light soy (1 tsp), fish sauce (1 tsp), sugar (1 tsp), and the reserved dried shrimp soaking liquid (about 50 ml). Pour the sauce into the wok and toss all ingredients quickly to coat. Cook 30–45 seconds until sauce reduces slightly and becomes glossy, coating shells.

Taste and adjust seasoning: if more salt is needed, add up to ½ tsp more fish sauce or soy. If you prefer extra heat, add sliced chilies or a pinch of crushed black pepper.

Finish with spring onion greens. Stir once to incorporate and remove wok from heat.

Transfer prawns to a serving plate, spooning the buttery, peppery sauce and crispy garlic/dried shrimp over the top. Serve immediately.