Clodagh McKenna’s Singaporean black pepper prawns

Fast, fiery and juicy prawns along with rice and pak choi to make a more substantial supper. If you use pre-cooked, microwave rice, then this dish will take just 10 minutes to make.

Dora Kazmierak


150g basmati rice, washed well
1 tbsp olive oil
1 tbsp butter
1 small red chilli, deseeded and chopped
1cm piece of fresh ginger, peeled and chopped
2 garlic cloves, crushed
1 tsp black peppercorns, coarsely ground
2 pak choi, sliced
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp caster sugar
250g jumbo king prawns, peeled
4 spring onions, finely sliced, plus extra to serve
Sea salt

  1. Start by cooking the rice. Add it to a large pan of salted boiling water and cook for 10-12 minutes, or until tender. Once cooked, drain, rinse with boiling water and set aside.
  2. Once the rice is cooked, start the prawns. In a large wok, heat the oil and butter over a high heat. Add the chilli, ginger, garlic and pepper. Sauté for 1-2 minutes until the pepper is fragrant and the garlic is starting to turn golden.
  3. Add the pak choi and stir-fry for 2-3 minutes until it has wilted. Add the oyster sauce, both soy sauces, caster sugar and 1 tablespoon of water, followed by the prawns and spring onions. Stir-fry over a high heat for 5 minutes until the prawns have just turned pink and are well coated in sauce and pepper. Taste for seasoning, adding a splash more soy if it needs it.
  4. Serve immediately on a bed of rice with a scattering of sliced spring onion.

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by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to or call 020 3308 9193. Free UK delivery on orders over £20.