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Black Pepper Prawns

Garnish this spicy seafood recipe with mint and coriander and a squeeze of lime.

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  • 500 g king prawns tails cutlets (de-veined)

  • ½ cup fresh curry leaves

  • 50 ml sunflower oil

  • 1 iceberg lettuce (leaves separated into cups)

  • steamed rice

  • Black pepper sauce

  • 3 white spring onions, finely chopped

  • 1 teaspoon garlic purée

  • 1 teaspoon ginger purée

  • 50 g butter

  • 1 tablespoon oyster sauce

  • 1 tablespoon ketchup manis

  • 1 teaspoon Korean chilli paste

  • 1 teaspoon miso paste

  • 1 tablespoon of cracked black peppercorns

  • 1 cup chicken stock

  • 1 tablespoon cornflour

  • 3 tablespoons water

  • Garnish

  • Picked coriander

  • Picked mint leaves

  • Wedges of lime


  • 1.

    Firstly prepare your rice and lettuce cups.

  • 2.

    To make the black pepper prawns heat half the sunflower oil in a wok over a high heat.

  • 3.

    Add half the prawns and stir fry quickly for about a minute then add half the curry leaves and fry for about 30 seconds and then remove to a separate plate. Repeat the process with the remaining prawns. They should be half cooked at this stage.

  • 4.

    Wipe the wok clean and return to the heat. Add the butter and melt until foaming. Add the garlic purée, ginger purée and spring onions and fry until aromatic (about 2-3 minutes) then add the chilli paste, miso paste and cracked black pepper and fry for a further minute.

  • 5.

    Add the sauces and chicken stock and bring to the boil and reduce by ¼. Combine the corn flour and water to make a thin paste and whisk into the boiling sauce and thicken. Then add the prawns and curry leaves to the sauce. Place into a large bowl and serve with the rice and iceberg lettuce cups.

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2 comments • 5 ratings
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Posted by Report
Added verges and vermacilian noodles, was amazing!!!!!!!
Posted by Report
Saw Ben do this the other night and thought it looked great. It turned out better than I expected.It was awesome! I give you 10 out of 10.