Prawns In Black Bean Sauce (see Jup Ha Kow)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Chinese | Ceideburg 2, Chinese, Seafood | 1 | Servings |
INGREDIENTS
| 1 | lb | Medium prawns |
| 1/2 | t | Salt |
| 1 | Green pepper, cut in 1-inch | |
| chunks | ||
| 2 | T | Salted black beans |
| 1 | Clove garlic, minced | |
| 2 | T | Fresh ginger root, minced |
| 1/4 | c | Chicken stock |
| 1 | t | Cornstarch |
| 2 | T | Oil |
INSTRUCTIONS
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/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 257
Total Fat: 29.1g
Cholesterol: 1.8mg
Sodium: 1255.2mg
Potassium: 379.1mg
Carbohydrates: 14.4g
Fiber: 2.8g
Sugar: 4.7g
Protein: 3.2g