King Prawn with Black Pepper Sauce (Chinese Takeaway Style)
This Glasgow Chinese takeaway style king prawn with black pepper sauce recipe is quick and easy, delivering a flavour packed stir fry dish in just a matter of minutes. Warming with black and white pepper, it's perfect for a quick dinner with egg fried rice and prawn crackers.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
King Prawns
- 9 fresh raw king prawns
- pinch sea salt
- pinch MSG
- pinch white pepper
- dash rice wine
- dash sesame oil
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 3/4 teaspoon black pepper
- pinch white pepper
- 1/4 teaspoon caster sugar
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/4 red pepper, deseeded and roughly chopped
- 1/4 green pepper, deseeded and roughly chopped
- pinch sea salt
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 spring onion, sliced
- 1 teaspoon rice wine
Instructions
King Prawns
- Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.
Sauce
- In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 3/4 teaspoon black pepper, pinch white pepper and 1/4 teaspoon caster sugar. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, the seasoned king prawns, 1/4 red pepper, deseeded and roughly chopped, and 1/4 green pepper, deseeded and roughly chopped. Stir fry for 1-2 minutes until the prawns are just changing colour. Add pinch sea salt and 1/4 teaspoon MSG and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced and 1 teaspoon rice wine, mix well once more and serve.