Black Pepper And Butter Prawns 黑椒奶油焗蝦

We had a prawn dish with the same name at a restaurant a week ago and since everyone loved it I decided to re-create it at home. I must blow my own trumpet here as the dish turned out not only great but better than the one we had. You might think it is a bit strange using butter and black pepper in a Chinese dish but I can assure you they worked beautifully together.
P.S use shelled prawns if you must, but I know a lot of people that love eating the whole thing, shell, head and all.

Serves 4 as part of a Chinese meal
you'll need;
600 g of whole prawns
3 garlic cloves, chopped
5 cm knob of ginger, chopped
1 cm slice of butter
2 tbs of black pepper corns, crushed
3 tbs of honey
3 tbs of light soy
1 spring onion, chopped

Cut away the pointy heads of the prawns and remove the sand sacks.

have the ingredients ready.

Pan fry prawns with a little oil for a minute, remove and set aside.

Fry chopped ingredients with butter, be careful not to burn the butter. Add black pepper, honey and soy and continue to fry for a minute on medium heat.

Return the prawns and fry on high heat for a minute, make sure to coat every single prawn with the delicious mixture. Chuck in the spring onions.

I am very happy with my first attempt and I don't think I will  be changing anything about this dish.