Black Pepper Shrimp Stir-Fry: 30-Minute Iftar
This Indonesian black pepper shrimp is a quick, flavor-packed dish perfect for breaking the fast during Ramadan. Succulent prawns are marinated in lime, garlic, ginger, and red chili, then coated in cornstarch and fried until crispy. The stir-fry sauce combines coarse black pepper, oyster sauce, soy sauce, and caramelized onions for a savory, slightly spicy finish. The contrast between the crispy exterior and tender shrimp, paired with aromatic garlic and fresh scallions, makes this dish restaurant-quality yet achievable in 30 minutes. Ideal for home cooks seeking impressive seafood without complexity, this version prioritizes bold pepper flavor and quick preparation, making it perfect for weeknight dinners or special occasion meals served alongside steamed white rice.
Ingredients
- ½ sendok teh salt
- 1 lb tiger shrimp, peeled, deveined, tails intactlarge shrimp1:1increases firmness
adds:shellfish
- 2 buah red chili, finely minced
- 1 sendok teh lime juice
- ½ sendok teh ginger, grated
- 3 siung garlic, minced
- 2 siung garlic, finely chopped
- 13 tbsp cornstarch
- 1 sendok makan oyster sauce
- ¼ sendok teh salt
- ¼ sendok teh sugar, granulated
- ¼ sendok teh black pepper, ground
- 1 batang scallion, sliced on bias
- 2 cups neutral oil, for frying
- ½ buah onion, sliced lengthwise
- 1 sendok makan margarine, for stir-frying
- 1 sendok teh black pepper, coarse
- ½ sendok teh soy sauce
Instructions
- 1
Coat shrimp with lime juice, salt, grated ginger, minced garlic, and finely chopped red chili, then let rest for 15 minutes.
- 2
Roll the marinated shrimp in cornstarch until fully coated.
- 3
Fry in medium heat oil until cooked through, then remove and set aside.
- 4
Heat margarine and stir-fry minced garlic and sliced onion until fragrant.
- 5
Add coarse black pepper, oyster sauce, soy sauce, and sugar, stirring until combined.
- 6
Add scallion and toss to coat.
- 7
Return shrimp to the pan and toss until coated in the sauce.
- 8
Transfer to a serving plate and serve with warm steamed rice.
Tips
Pat shrimp dry before coating in cornstarch to achieve a crispy, golden exterior. Excess moisture prevents proper browning and creates a soggy coating instead of the desired crunch.
Toast the coarse black pepper in the margarine for 30 seconds before adding other aromatics to release its essential oils and deepen the pepper flavor throughout the dish.
Don't skip the 15-minute marinade. The acid from lime juice begins to cure the shrimp while ginger and garlic infuse flavor, resulting in more tender and flavorful protein.
Good to Know
Refrigerate in an airtight container for up to 2 days. Reheat gently in a wok over low heat, adding a splash of water to prevent drying.
Marinate shrimp up to 4 hours ahead. Cook the stir-fry within 30 minutes of serving for best texture.
Serve immediately with warm steamed white rice. Pairs well with cucumber salad or stir-fried vegetables.
Common Mistakes
Skip marinating to avoid bland, under-flavored shrimp that lacks the aromatic foundation.
Overcook shrimp to avoid rubbery texture; fry until just opaque and firm to the touch.
Substitutions
Gluten-Free Swaps
General Alternatives
adds:shellfish
FAQ
Can I make this ahead of time?
Marinate the shrimp up to 4 hours ahead, but cook the final dish within 30 minutes of serving. Reheating softens the crispy coating and shrimp texture. Best made fresh.
What if I don't have tiger prawns?
Large shrimp (16-20 count) work perfectly as a 1:1 substitute. Adjust frying time slightly if using smaller shrimp, about 1-2 minutes less to prevent overcooking.
Can I freeze leftovers?
Freezing damages the crispy coating and shrimp texture. Better to refrigerate for 2 days maximum. Reheat gently over low heat with a splash of water to restore moisture.