Chinese: steamed prawns with black beans (see jup jing ha
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Raw prawns |
| 1¼ | tablespoon | Black beans |
| 1 | Clove garlic, chopped | |
| 1 | Green onion, chopped | |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Oil |
| 1½ | teaspoon | Thin soy sauce |
| 1 | teaspoon | White wine |
| 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 plumlp. 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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