Singapore Black Pepper Prawns / Tofu Wok Stir-Fry – Authentic Singapore Recipe
Born in Singapore hawker centers: sizzling butter, curry leaves, and cracked black pepper coating every bite.
- Country of Origin
- 🇸🇬 Singapore (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Jumbo prawns (or crispy tofu), Red and green bell peppers, Caramelized onions, Coarsely cracked black peppercorns, Butter
Ingredients for Singapore Black Pepper Prawns / Tofu Wok Stir-Fry (4 Servings)
- 1.25 lbs (or 2.5 cups) jumbo prawns (or crispy tofu), prepped into bite-sized pieces
- 1.5 cups red and green bell peppers, washed and trimmed
- 1 cup caramelized onions
- 1 medium onion and 3 cloves garlic, finely minced with coarsely cracked black peppercorns
- 1.5 tbsp traditional Singapore seasoning (butter, dark and light soy sauce, curry leaves, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coarsely cracked black peppercorns for 2–3 minutes until softened and fragrant.
- Add jumbo prawns (or crispy tofu) and red and green bell peppers along with butter, dark and light soy sauce, curry leaves, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with caramelized onions and serve straight from the skillet.