*  Exported from  MasterCook II  *
 
                Prawns in Black Bean Sauce (See Jup Ha Kow)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Medium prawns
      1/2  teaspoon      Salt
    1                    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: Shell, devein and clean prawns.  Blot dry.  Cut along
 back side, b ut don't cut through.  Wash and rinse black beans 2 or 3
 times. Combine with gar lic 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 fo r 1 minute.  Set aside.  Add 2 tablespoon oil to wok and
 heat. Stir fry prawns a nd 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.
 
  Yield: 4 servings 
  From “The Chinese Village Cookbook.” A practical guide to Cantonese
 country coo king.  Rhoda Yee, Yerba Bueana Press, San Francisco.
 1975.
 
  Posted by Stephen Ceideberg; January 10 1992.
 
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