Title: Prawns in Black Bean Sauce (See Jup Ha Kow)
Categories: Chinese Seafood Ceideburg
Yield: 1 Servings

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

Do-ahead 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.

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