Side Pannel
Prawns in Black Bean Sauce (See Jup Ha Kow)
Prawns in Black Bean Sauce (See Jup Ha Kow)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese
Ingredients List
- 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
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.
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.
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