Basic information

Name: See jup ha kow (prawns in black bean sauce)

Yield: 4

Categories seafood

Lang: en

User: matiaspalomec


2 Tbs
 Salted black beans
2 Tbs
 Fresh ginger root, minced
2 Tbs
1/4 c
 Chicken stock
1/2 tsp
1 tsp
1 lb
 Medium prawns
 Green pepper, cut in 1-inch chunks
 Clove garlic, minced


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.
Posted by Stephen Ceideberg; January 10 1992.