Page 67 - Port Douglas Magazine 40

recipe. recipe.

BLACK PEPPER

PRAWNS

Indulge in the aromatic flavours of MasterChef fan
favourite, Khanh Ong, who unveils his Black Pepper
Prawns recipe. From his vibrant journey on the show to
co-owning The George on Collins in Melbourne, Khanh’s

food-obsession reflects his Vietnamese roots, which
has transformed Port Douglas’s freshest prawns into
a sensational dish being served at Sheraton’s Lagoon
House Restaurant during February.

Serves 4-6

INGREDIENTS
1kg fresh prawns
3 tsp fresh ground black pepper
2 tsp fresh ground white pepper
1.5 tsp coriander seeds crushed
60-80g butter
1 tbsp neutral oil

1 red onion finely sliced
4-6 cloves of garlic roughly chopped
Nice handful of curry leaves off the stem

2 tbsp oyster sauce
2 tsp sugar
2-3 tbs dark soy sauce
Cornstarch slurry

METHOD
Toast of ground pepper and coriander seeds in a dry pan for 20-30 seconds.
Add butter and oil, cook until butter has melted, add in onion and cook for
1 minute.
Add in garlic and curry leaves, cook for 1-2 minutes until fragrant.
Add in 1.5-2 cups of water, before boiling add oyster sauce
Add dark soy, cover pot and cook for 5 minutes
Add in cornstarch slurry, one tablespoon spoon at a time, until sauce is as
thick as you want it.
Serve this over BBQ prawns with fried curry leaves & coriander garnish
You can even bulk this up by adding noodles and tossing the sauce
through the noodles.