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Creamy Pepper Prawns

Alexandra Wong
An easy and delicious peppery prawn dish with a creamy sauce that goes well with pasta or bread
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Servings 2


  • Wok or saucepan


  • 250 g medium to large prawns
  • 3 tbsp oil for shallow frying
  • 1 tbsp butter
  • cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 1 tsp coarsely ground black pepper
  • 1-2 chilli padi, chopped
  • 1/4-1/3 cup cooking cream (See Recipe notes 1)
  • pinch of salt


  • Heat up oil. Shallow fry prawns about two minutes each side until shell turns red (Recipe Notes 2)
  • Heat up butter. Add garlic, green pepper, ground pepper and chilli padi. Cook for a few minutes until green pepper softens.
  • Add cream and stir to get a thick gravy. Season with salt.
  • Add prawns and toss to coat with sauce. Serve up!


  1. You can also deep fry your prawns to get them more crispy.
  2. Ideally you should use cooking cream but I didn’t have any, so I used whipping cream. Worked fine. Adjust the quantity to your preference for creaminess. (Edit: I should add that Chef Francis had explicitly told me to use cooking cream, and never recommended whipping cream. However, as I wrote this recipe during MCO, when I couldn't get access to certain ingredients I wanted, I was quite "adventurous" in using substitutes. So bottom line, use cooking cream if you can, and whipping cream only if you're truly desperate! Haha)
  3. Prawns already have their natural sweetness, so there's no need to season too much. A dash of salt added at the end is more than enough. If you have time, press down the prawn heads with your spatula  to squeeze out their juices for even more umami deliciousness!