Adam D’Sylva’s Black Pepper Prawns

Serves: 4-6


24 whole prawns

2 tbsp vegetable oil

300g butter, cubed

1 tbsp caster sugar

1 cup freshly crushed black peppercorns

3 cloves garlic, sliced

1 knob ginger, julienned

2 Red banana chillis, julienned

200 ml chicken stock

2 tbsp oyster sauce

1 1/2tblspn healthy boy soy sauce

Coriander and lime to garnish


Remove the shell from the prawns leaving the heads attached. Remove the vein from the back of the prawn by cutting a slit down the back.

Heat wok, add oil then black pepper, garlic, ginger and chilli.

Fry for 30 seconds until fragrant, add chicken stock, oyster sauce, soy sauce and sugar.

Check for correct balance of sweet and salty.

Add butter, stirring vigorously to emulsify the butter and liquid, until it coats the back of the spoon.

Add the prawns and cook in the sauce.

Arrange neatly in a bowl, garnish with coriander. Serve with steamed jasmine rice.


Recommendation: Have all ingredients prepared and ready to go as it is a fast process that requires attention.



Wine Suggestion

Sterling Vineyards Pinot Noir Chardonnay NV 750mL

Region:  Adelaide Hills, SA
Varietal:  Pinot Noir Chardonnay NV

Renowned for effortless and sophisticated style, Sterling Vineyards is the ideal wine choice for moments that call for something a little more special. Light straw colour with a fine persistent bead. The nose is lifted with subtle biscuit autolysis characters and hints of citrus and apple. The palate is complex with prominent lemon curd flavour. Creamy and elegant palate with a crisp, dry finish and refreshing acidity.

Purchase here

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