| 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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