Prawns in black bean sauce (see jup ha kow)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium prawns |
| ½ | teaspoon | Salt |
| 1 | Green pepper, cut in 1-inch chunks | |
| 2 | tablespoons | Salted black beans |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Fresh ginger root, minced |
| ¼ | cup | Chicken stock |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Oil |
Directions
Preparation: Shell, devein and clean prawns. Blot dry. Cut along back side, but don't cut through. Wash and rinse black beans 2 or 3 times. Combine with garlic and ginger and mash together until pasty.
Add stock and cornstarch. Set aside.
Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green pepper for 1 minute. Set aside. Add 2 tablespoon oil to wok and heat. Stir fry prawns and salt until prawns turn pink. Add black bean mixture and stir until thickened. Add green pepper, stir and serve.
Do-ahead notes: Do through preparation.
Yield: 4 servings
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
Posted by Stephen Ceideberg; January 10 1992.
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