Peking prawns in black bean paste
Originally from Peking, in China, prawns stir-fried in black beans were served at banquets
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
250 gms black tiger prawns
200 ml oil
1 small white onion, thinly sliced
2 garlic cloves, crushed
1 fresh red chilli, finely sliced
2 to 3 tbsp black bean paste
½ green pepper, thinly sliced
½ red pepper, thinly sliced
½ cup (125 ml) fish stock
1 tsp soy sauce
Salt and pepper to taste
1. To prepare the prawns, remove the head and shell of the prawns. Remove the veins carefully from each prawn (or ask your fishmonger to do so) leaving the tail attached. Wash and dry the prawns.
2. Heat a wok and pour in some of the oil. When the oil is at medium heat, add the prawns and stir-fry for one minute to seal quickly (firm in touch, bright red in colour). Then remove them from the wok, place in a colander and set aside to drain off excess oil.
3. In the same wok, stir-fry the garlic, adding a little more oil if necessary, then add the fresh chilli and stir-fry for 1 minute.
4. Add back the prawns, add the black bean paste, the red and green pepper, the stock and pour in the soy sauce. Simmer and season with salt and pepper to taste. Serve with steamed rice and vegetable dishes such as bokchoy and ginger.
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