Life’s a Feast: Thai garlic and black pepper prawns


PREP TIME: 10 mins

COOK TIME:  4 mins

SERVES: 4 people

This week’s recipe is super-easy, has flavours that will knock your socks off and utilises only simple household ingredients. If you have ever travelled through Thailand or Malaysia, whether you noticed or not, these flavourful prawns would have been on most of the menus at restaurants you dined at.

A total family favourite in our household, these are perfect to be served as a starter, as nibbles at a pre-Christmas party or as a main on a bed of rice. Fast, simple, delicious … a must-try recipe. Enjoy!


600g uncooked prawns with tails on

8 cloves garlic

1 tablespoon oyster sauce

2 teaspoons fish sauce

1 tablespoon soy sauce

1 tablespoon water

1 teaspoon sugar

3 tablespoons cornflour

4 tablespoons vegetable oil

1 tablespoon coarsely-ground black peppercorns


1.Wash and dry the prawns. Butterfly the prawn by slicing down the back of the prawn from the head-end down to the tail, slicing con-fidently through but not the whole way. This allows the prawn to cook more evenly and looks good on the plate.

2.Roughly dice your garlic and set aside. Grind your pepper until you get one tablespoon worth.

3.Combine the oyster sauce, fish sauce, soy sauce, water and sugar in a bowl and mix until sugar has dissolved.

4.Put the cornflour into a bowl and coat your prawns in it. I like to then shake off the excess cornflour by tipping into a sieve and shaking it.

5.Pour the oil into a pan and heat to a high heat. Tip in your prawns and cook for about 1 minute before turning, cook for another minute until golden and crispy.

6.Remove from the heat and drain the prawns on a paper towel.

7.Tip a little of the excess oil out, leaving enough to fry off the garlic. Pop pan on to a medium heat and tip in your garlic and pepper and cook until the garlic is softening, but not browning. Then tip in the sauce mix and thoroughly combine for about 30 seconds.

8.Tip the prawns back in and coat thoroughly.

9.Serve immediately. Feel free to garnish with a little fresh coriander or spring onion.