Black pepper prawns

This is black pepper crab logic applied to shrimp, and it is considerably less work. Butter, garlic and coarsely cracked black pepper, cooked hot and fast, finished with a glossy sauce that clings to the shells.

The pepper is the entire point of the dish. Crack it yourself just before cooking. Pre ground pepper tastes flat and dusty next to it.

• 500 g PhycoNor red legged shrimp, shell on, heads on
• 1 1/2 tbsp black peppercorns, freshly cracked
• 60 g butter
• 1 tbsp neutral oil
• 5 cloves garlic, minced
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp light soy sauce
• 1/2 tsp dark soy sauce, for colour
• 1 1/2 tsp sugar
• 2 tbsp water
• 2 stalks spring onion, cut into 4 cm lengths
• Optional: 1 sprig curry leaves, 1 tsp cornflour for dusting

1. Crack the pepper. Pound the peppercorns coarsely in a mortar and pestle, or crush them under the flat of a heavy knife. Aim for a mix of coarse bits and powder rather than a fine grind.
2. Mix the sauce. Stir the oyster sauce, rice wine, both soy sauces, sugar and water together in a small bowl.
3. Optional first fry. For crisper shells, pat the shrimp dry, dust lightly with cornflour and fry in 2 tbsp oil over high heat for a minute per side until the shells blister. Remove and set aside. Skip this for a faster, saucier version.
4. Build the pepper butter. Wipe the wok, then add the oil and butter over medium heat. Once the butter foams, add the garlic and cracked pepper, plus the curry leaves if using, and stir for 30 to 45 seconds until fragrant. Do not let the garlic brown.
5. Cook the shrimp. Turn the heat to high, add the shrimp and toss for a minute. Pour in the sauce and keep tossing for another 1 to 2 minutes until it thickens and coats the shells. The shrimp should be just opaque.
6. Add the spring onion, toss once and serve immediately with rice.

• Eat this with your hands. The pepper butter on the shells is the best part of the dish.
• For a thicker, restaurant style sauce, add 1/2 tsp cornflour to the sauce mix.