Mixed Peppercorn Prawns

Mixed Peppercorn Prawns


20 minutes








Making this recipe


200g prawns
1 thumbnail-sized portion of shrimp paste
2 garlic cloves, sliced
2cm piece of ginger, peeled and chopped
1 long red chilli, sliced
1 tbsp Mixed Peppercorns
250ml chicken stock
2 tbsp kecap manis (Indonesian sweet soy sauce)
2 tbsp oyster sauce
4 spring onions, thinly sliced
2 tbsp butter
Dash of cooking oil
Coriander leaves for garnish

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Step 1:

Using a mortar and pestle, grind together the garlic, ginger, chillies, 1 thumbnail-sized portion of shrimp paste and mixed peppercorns until a smooth paste is formed. Set aside.

Step 2:

In a bowl, combine the chicken stock, oyster sauce and kecap manis. Set aside.

Step 3:

Add a dash of cooking oil and over a low heat. Fry the prawns for around 3 minutes on each side until they turn orange. Remove and drain on a paper towel.

Step 4:

When all the prawns are cooked, drain the oil out of the wok, leaving around 2 tablespoons remaining.

Step 5:

Add the paste and the spring onions and cook for around 2 minutes until fragrant.

Step 6:

Add in the stock mixture and bring to the boil.

Step 7:

Once boiling, add the butter and stir until melted.

Step 8:

Add the mixed peppercorns prawns to the wok and cook for a further 2 minutes. Serve with fresh coriander.