Black Pepper Prawns

Black Pepper Prawns

If you have never taken a river cruise I “highly” recommend putting this adventure on your to do list. Not only is the pace relaxed and intimate, you really get into the “heart” of the old world, since the rivers were the mode of commerce during the Roman Empire.

Here is another fabulous culinary experience which is typical when traveling the scenic waterways of Europe and destinations beyond...

Enjoy!

"I am a voracious reader of recipes in newspaper and magazines, and my filing cabinets are filled with recipes and ideas for dishes. This prawn recipe was from the food section of a newspaper I read on one of our travels that I couldn't wait to try out when we got home. It was enjoyed first in the Assegai Bar on the top floor of The Towers Hotel in Johannesburg, which we opened in 1970. There is a bit of finesse required, and it's safe to say it may take a few times before you get the heat of the pepper to your liking. The secret of this dish is to have enough hot vegetable oil and yes, butter!"

-Beatrice "Bea" Tollman (Founder and President of Uniworld's sister company, Red Carnation Hotels)

Black Pepper Prawns - Serves 8

Ingredients

  • 2.2 lbs (1 kg) prawns, shelled with tails attached
  • 1 ⅓ tsp ground turmeric
  • 2 tsp salt
  • ¼ cup (50 g) lemon juice
  • 3 tsp brown mustard seeds
  • 2 tbsp crushed black pepper
  • 3 tsp crushed garlic
  • 1 tbsp crushed ginger
  • Handful chopped fresh coriander
  • 2 tbsp of Pernod (anise-flavored liqueur)
  • ½ cup (100 g) butter
  • 2 cups (500 ml) vegetable oil

Preparation

Devein the prawns if required and season with turmeric, salt and lemon juice. In a wok or non-stick pan, sauté the prawns in oil over high heat until they're pink and firm (about 2 minutes). Remove with a slotted spoon. You'll probably find it best to sauté the prawns in several batches so they cook quickly without stewing.

In the same pan, fry the mustard seeds until they begin to pop and crackle. Before they begin flying around the kitchen, add half the cracked pepper with the garlic and ginger and cook briefly.

Return the prawns to the pan and toss over a high heat, keeping them turning and moving so they gather up spices. Check for pepper heat and add as much of the remaining pepper as you need.

Toss the chopped herbs into the pan with the Pernod and an extra pinch of salt and give the pan a hearty shake to distribute everything evenly.