Black Pepper Shrimp. Sautéed shrimp with garlic, butter, and black pepper. In just 20 minutes, you can whip up this tasty and nutritious dish!
I’m here with another delectable Asian cuisine that’s sure to impress.
With just these few simple ingredients, you can whip up a delicious black pepper shrimp dish in no time.
You should thus read on for additional information.
The classic black pepper crab recipe is also the inspiration for this dish.
No matter which protein you choose, you won’t go wrong!
There are several “fusion” foods that are made by combining components from the west and the East and using techniques from both cultures.
Even though this dish appears non-Asian at first look, the additions of oyster sauce, Shaoxing or standard rice wine, and scallions transform it into an Asian concoction with a more robust and “umami” flavour profile.
There are just 198 calories in one serving of this meal.
This fusion cuisine, in short, is a winner!
- 340 g of headless shrimp
- 3 tablespoons of melted butter
- 2 cloves of minced garlic
- 1 tablespoon of Chinese rice wine
- 1 tablespoon of chopped scallion
- 1 teaspoon of black peppercorn
- 1 teaspoon of sugar
- ½ tablespoon of oyster sauce
- 1 pinch of salt
- Remove the tiger prawn or shrimp’s shells but leave the tail in place.
- Crack the black peppercorns with a mortar and pestle after lightly pounded. You can squeeze, crack, and finely chop the peppercorns with the flat side of your knife.
- Melt the butter in a cooking pan or wok over medium heat. After you’ve cooked the garlic and black pepper for a minute or two, add the shrimp and toss to mix.
- Before adding the wine and sugar, whisk in the oyster sauce a few times.
- Cook the prawns or shrimp in a stir-frying pan until done.
- Add the scallions, mix thoroughly, and serve right away in a serving dish.