Black pepper shrimp

Black Pepper Shrimp
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