Recipe - Prawns In Black Bean Sauce (See Jup Ha Kow)

1 pound Medium prawns
One half teaspoon Salt
1 Green pepper, cut in 1inch
chunks
2 tablespoon Salted black beans
1 Clove garlic, minced
2 tablespoon Fresh ginger root, minced
One fourth cup Chicken stock
1 teaspoon Cornstarch
2 tablespoon Oil

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.

Doahead 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