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| See Jup Ha Kow (Prawns In Black Bean Sauce) Recipe |
Category: Seafood / Chinese
Rating:
N/A
Servings: 4
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Ingredients
1 lb medium prawns
1/2 teaspoon salt
1 green pepper, cut in 1-inch chunks
2 tablespoon salted black beans
1 clove garlic, minced
2 tablespoon fresh ginger root, minced
1/4 cup chicken stock
1 teaspoon cornstarch
2 tablespoon oil
Cooking 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
seafood,chinese,archived
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