Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound medium prawns

  3. 1/2 teaspoon salt

  4. 1 green pepper -- cut in 1-inch

  5. 2 tablespoons salted black beans

  6. 1 clove garlic -- minced

  7. 2 tablespoons fresh ginger root -- minced

  8. 1/4 cup chicken stock

  9. 1 teaspoon cornstarch

  10. 2 tablespoons oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Do-ahead notes: Do through preparation.

  4. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco.


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