Prawns In Black Bean Sauce (See Jup Ha Kow)

Course : Seafoods
Serves: 1
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1 pound medium prawns
1/2 teaspoon salt
1 medium green pepper -- cut in 1-inch
2 tablespoons salted black beans
1 clove garlic -- minced
2 tablespoons fresh ginger root -- minced
1/4 cup chicken stock
1 teaspoon cornstarch
2 tablespoons oil

Preparation / Directions:

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. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975

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