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Green Peppercorn Prawns


  • 2 lbs prawns peeled and devained (or fresh calamari rings)
  • 2 tbsp fresh peppercorns mostly crushed with mortar and pestal
  • 1 tbsp lime juice
  • 1/2 tsp ginger peeled and grated
  • 4 garlic cloves minced
  • 1/4 cup shallots diced
  • 6-8 kaffir lime leaves sliced thin (or 2 tsp lime zest)
  • 3 plum tomatoes cored and diced
  • 1 tsp chili flakes
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp canola oil


  • Combine the soy sauce, fish sauce and oyster sauce in a small bowl and set aside.
  • Place prawns in a bowl with the lime juice and crushed peppercorns, toss to mix, and set aside.
  • Put the garlic, ginger, and shallots together in a small bowl and set aside.
  • Put the tomatoes, kaffir leaves (or lime zest) and chili flakes in another bowl and set aside.
  • Heat the canola oil in a wok on high heat.
  • Add the garlic/ginger/shallots and saute for 2 minutes.
  • Add the tomato mix bowl and saute for another 2 minutes.
  • Add the sauce mix and prawns and saute until the prawns are pink and cooked through.
  • Garnish with cilantro if preferred, give a squeeze of lime, and serve.