Prawns In Black Bean Sauce (See Jup Ha Kow)

10.11.2008 | Author: Cook | Posted in Ceideburg recipes
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Prawns In Black Bean Sauce (See Jup Ha Kow)


Servings: 1
Ingredients: 

  • 1 lb Medium prawns
    • 

  • 1/2 ts Salt
    • 

  • 1    Green pepper, cut in 1-inch
    • 

  • -chunks
    • 

  • 2 tb Salted black beans
    • 

  • 1    Clove garlic, minced
    • 

  • 2 tb Fresh ginger root, minced
    • 

  • 1/4 c  Chicken stock
    • 

  • 1 ts Cornstarch
    • 

  • 2 tb Oil
    •

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.

Servings: 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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