See Jup Ha Kow (prawns In Black Bean Sauce) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Medium prawns,
1/2 tsp: Salt,
1: Green pepper, cut in 1-inch chunks
2 tbsp: Salted black beans,
1 Clove: garlic, minced
2 tbsp: Fresh ginger root, minced
1/4 cup: Chicken stock,
1 tsp: Cornstarch,
2 tbsp: Oil,
Directions:
Preparation: Shell, devein and clean prawns. Blot dry. Cut along
back side, but dont 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.
Source from luhu.jp
back side, but dont 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.
Source from luhu.jp
Tags
Seafood