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A few months ago, I visited Singapore and had the most amazing black pepper crabs at Jumbo! After coming back to Karachi and constantly getting cravings, I managed to order myself the black pepper spice mix from Jumbo and made it with prawns. It was divin

A few months ago, I visited Singapore and had the most amazing black pepper crabs at Jumbo!

After coming back to Karachi and constantly getting cravings, I managed to order myself the black pepper spice mix from Jumbo and made it with prawns. It was divine.

Of course ordering spice mixes from Singapore on a regular basis was going to be difficult so I decided to experiment and make the spice mix myself. After multiple trials, I believe this is the closest it can get! You can try this recipe with any shellfish, lobster or even use it in pasta.

This recipe is unbelievable easy and is quick to make.

Ingredients:

National Soy Sauce: 2 tbsp
Water: 4 cups
Butter: 50 grams
Garlic & ginger paste: 2 tsp
Black pepper, powdered: 3 tbsp
White pepper, powdered: 1 tbsp
Prawns with tails : 1 kg

Directions:

In a wok, fry garlic and ginger paste in some of the butter and then add rest of the butter till it has
melted.

Add in your black and white pepper powder, your soya sauce and water.

Once it has reached a quick boil, cover with lid and let it simmer for 15-20 minutes till it has thickened and most of the water has dried up, leaving behind a delicious sauce.

In a separate frying pan, fry your prawns for about a minute on each side in some light oil and garlic and ginger paste, till the colour of prawns have just turned white and throw in wok.

Cook on low heat for another 3-4 minutes and serve while its nice and piping hot over rice!

Note: Leftover sauce makes for a great dip with bread.

Related Itemsblack pepper prawnsfeaturedFoodFoodieRecipessingaporesingaporean food

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