Ase jup jing ha (steamed prawns with black be
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Prawns; raw |
| 1¼ | tablespoon | Beans, black |
| 1 | Garlic cloves; chopped | |
| 1 | Scallions; chopped | |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Oil |
| 1½ | teaspoon | Soy sauce, light |
| 1 | teaspoon | Wine, white |
| 1 | teaspoon | Oyster sauce |
Directions
Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plump. Wash, drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped garlic.
Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
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