Singaporean Black Pepper Prawns from In Minutes

“Fast, fiery and juicy prawns along with rice and pak choi to make a substantial supper. If you use pre-cooked microwave rice, then this dish will take just 10 minutes to make.” Clodagh McKenna, author of In Minutes

Serves 2

150g basmati rice, washed well

1 tablespoon olive oil

1 tablespoon butter

1 small red chilli, deseeded and chopped

2 garlic cloves, crushed

1 tablespoon black peppercorns, coarsely ground

2 pak choi, sliced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauve

1 tablespoon caster sugar

250g jumbo king prawns, peeled

4 spring onions, finely sliced, plus extra to serve

Sea salt

Start by cooking the rice. Add it to a large pan of salted boiling water and cook for 10-12 minutes, or until tender. Once cooked, drain, rinse with boiling water and set aside.

Once the rice is cooked, start the prawns. In a large wok, heat the oil and butter over a high heat. Add the chilli, ginger, garlic and pepper. Saute for 1-2 minutes until the pepper is fragrant and the garlic is starting to turn golden.

Add the pak choi and stir-fry for 2-3 minutes until it has wilted. Add the oyster sauce, both soy sauces, caster sugar and 1 tablespoon of water, followed by the prawns and spring onions. Stir-fry over a high heat for 5 minutes until the prawns have just turned pink and are well coated in sauce and pepper. Taste for seasoning, adding a splash more soy if it needs it.

Serve immediately on a bed of rice with a scattering of sliced spring onion.