Asian Black Pepper Shrimp
I am back with another amazing and mouthwatering Asian recipe that is sure to knock your socks off. This super easy black pepper shrimp recipe calls for simple ingredients but ranks very high in the taste department.
Therefore, keep reading to learn more!
Inspiration for Black Pepper Shrimp
Similarly, this is an adaptation from the popular Malaysian black pepper crab recipe on Rasa Malaysia.
Depending on which protein you prefer, you can’t go wrong with either one!
Is This Really Asian?
In Malaysia, many local dishes are “fusion” dishes in the sense that we marry western ingredients with local ingredients and the cooking method is also a “fusion” of east-meets-west techniques.
At a glance this dish could be passed off as non-Asian dish, but the addition of oyster sauce, Chinese rice wine (either regular rice wine or Shaoxing rice wine) and scallions make this black pepper shrimp an Asian concoction, with a stronger and “umami” flavor profile.
In short, you can’t go wrong with this fusion recipe!
Serve Black Pepper Shrimp with:
For a wholesome dinner, make the following dishes.
Pairs well with:
Black Pepper Shrimp Recipe
Black pepper shrimp – garlicky and buttery shrimp in a savory black pepper sauce. An easy recipe that takes 20 minutes, so delicious!
1Remove shells from the tiger prawn or shrimp, but keep the tail on. Lightly pound the black peppercorns using a mortal and pestle until they are coarsely cracked. You may use the flat side of your knife to press, crack, and coarsely chopped the peppercorns.
2Heat up a skillet or wok and add the melted butter on medium heat. Saute the garlic and black pepper until you smell the aroma of the pepper, add the tiger prawn or shrimp and stir to combine. Add the oyster sauce, stir a few times before adding the wine and sugar. Stir fry until the prawn or shrimp are cooked. Add the scallions, stir to mix well, dish out and serve immediately.
For the best results, broil the black pepper shrimp in the oven for 1 minute to slightly char the surface.