Ingredients
3/4 lb raw prawns
1 1/4 tbsp black beans
1 clove garlic, chopped
1 green onion, chopped
1 tbsp oil
1/2 tsp salt
1 tsp oil
1 1/2 tsp thin soy sauce
1 tsp white wine
1 tsp oyster sauce
Directions
Prepare the prawns by cutting off whiskers, cutting along the top of
the shell, and deveining them. Leave the shells on the prawns
because this keeps the prawns more tender, tasty and plumlp. Wash,
drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped
garlic.
Combine remaining ingredients, EXCEPT the oil.
Pour mixture over prawns; then, pour oil on top.
Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 4 servings
Chinese: Steamed Prawns With Black Beans (See Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Fish; Seafood
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as basil, rue and dill. During the next few hundred years, the rich and powerful families of the West tried to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing popular recipes of the day. By the time we get to the twentieth century, cookery books were increasing in popularity as a result of better eduction, leisure time and being a little richer. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chinese_ Steamed Prawns With Black Beans (See recipe.
