| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main dish, Seafood, China, Submitted |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Prawns; raw |
| 1 1/4 |
tb |
Beans, black |
| 1 |
|
Garlic cloves; chopped |
| 1 |
|
Scallions; chopped |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Oil |
| 1 1/2 |
ts |
Soy sauce, light |
| 1 |
ts |
Wine, white |
| 1 |
ts |
Oyster sauce |
INSTRUCTIONS
Prepare the prawns by cutting off whiskers, cutting along the top of the
shell, and deveining them. Leave the shells on the prawns because this
keeps the prawns more tender, tasty and plump. Wash, drain and put prawns
in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped
garlic.
Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns;
then, pour oil on top. Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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