Black pepper is a simple seasoner but is very effective as the dish hero (or sidekick) itself. Combine it with seafood to make things really interesting.
Simple but effective recipe that marries with the rice perfectly
Put two rice measuring cups into your rice cooker bowl and fill to the white level 2 line with water. Press the ’WHITE’ rice function (or ’LONG GRAIN’ setting if you have it) and press ’START’.
Lightly pound the black peppercorns using a mortar and pestle until they are coarsely cracked.
Sauté the garlic and black pepper with a little oil on a medium heat in a wok.
Stir fry the ginger, chilli, onions and crushed garlic to release the flavour for a few minutes then add the shrimp to cook
When the shrimp is sealed add the rice wine and vegetables then stir fry for around 5 minutes.
Add stock, soy sauce, honey, salt and a little more black pepper.
Add cornflour mixed with water to thicken the sauce. Serve with white rice.
Ingredients
Directions
Put two rice measuring cups into your rice cooker bowl and fill to the white level 2 line with water. Press the ’WHITE’ rice function (or ’LONG GRAIN’ setting if you have it) and press ’START’.
Lightly pound the black peppercorns using a mortar and pestle until they are coarsely cracked.
Sauté the garlic and black pepper with a little oil on a medium heat in a wok.
Stir fry the ginger, chilli, onions and crushed garlic to release the flavour for a few minutes then add the shrimp to cook
When the shrimp is sealed add the rice wine and vegetables then stir fry for around 5 minutes.
Add stock, soy sauce, honey, salt and a little more black pepper.
Add cornflour mixed with water to thicken the sauce. Serve with white rice.
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Use a combination of the chilli’s and black pepper to make it as potent as you like. Have it dry or with a slight sauce. Garnish with a few spring onions and/or lemon to add colour
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