Black pepper shrimp

Simple but effective recipe that marries with the rice perfectly
Black Pepper Shrimp

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.

AuthorHungry PandaCategoryDifficultyBeginner

Simple but effective recipe that marries with the rice perfectly

Yields2 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 2 rice measuring cups long grain white rice
 340 g shell-on, headless tiger prawn or shrimp, add some black pepper to marinate
 1 tsp black peppercorns
 1 clove garlic crushed using back of knife
 1 red onion, finely sliced
 1 tsp ginger (small amount sliced finely)
 2 birds eye chilli's finely chopped (if you prefer, reduce this)
 Mixed vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 tbsp Chinese rice wine
 1 tsp honey or palm sugar to sweeten
 250 ml vegetable stock (if you want to make a sauce of it). Use a combination of cornflour and water to thicken the sauce

1

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’.

2

Lightly pound the black peppercorns using a mortar and pestle until they are coarsely cracked.

3

Sauté the garlic and black pepper with a little oil on a medium heat in a wok.

4

Stir fry the ginger, chilli, onions and crushed garlic to release the flavour for a few minutes then add the shrimp to cook

5

When the shrimp is sealed add the rice wine and vegetables then stir fry for around 5 minutes.

6

Add stock, soy sauce, honey, salt and a little more black pepper.

7

Add cornflour mixed with water to thicken the sauce. Serve with white rice.

Ingredients

 2 rice measuring cups long grain white rice
 340 g shell-on, headless tiger prawn or shrimp, add some black pepper to marinate
 1 tsp black peppercorns
 1 clove garlic crushed using back of knife
 1 red onion, finely sliced
 1 tsp ginger (small amount sliced finely)
 2 birds eye chilli's finely chopped (if you prefer, reduce this)
 Mixed vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 tbsp Chinese rice wine
 1 tsp honey or palm sugar to sweeten
 250 ml vegetable stock (if you want to make a sauce of it). Use a combination of cornflour and water to thicken the sauce

Directions

1

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’.

2

Lightly pound the black peppercorns using a mortar and pestle until they are coarsely cracked.

3

Sauté the garlic and black pepper with a little oil on a medium heat in a wok.

4

Stir fry the ginger, chilli, onions and crushed garlic to release the flavour for a few minutes then add the shrimp to cook

5

When the shrimp is sealed add the rice wine and vegetables then stir fry for around 5 minutes.

6

Add stock, soy sauce, honey, salt and a little more black pepper.

7

Add cornflour mixed with water to thicken the sauce. Serve with white rice.

Black pepper shrimp

HANDY TIP – 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.