Basic information

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

Yield: 4

Categories seafood

User: matiaspalomec@gmail.com

Ingredients

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

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.

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.

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