Name: Prawns in Black Bean Sauce (See Jup Ha Kow)
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Chinese	Chinese, Seafood, Ceideburg 2	1	Servings

INGREDIENTS

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

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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