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


Ingredients

1 lb medium prawns
1/2 tsp salt
1 green pepper, cut in 1-inch chunks
2 tbsp salted black beans
1 clove garlic, minced
2 tbsp fresh ginger root, minced
1/4 cup chicken stock
1 tsp cornstarch
2 tbsp oil


Directions

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.


Servings: 1 servings

 

 

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Categories: Bean; Fish; Sauce; Seafood; Vegetable


The History of Recipes

It is quite possible to follow the history of recipes way back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further. In practice though, these, old records were just very simple hieroglyphic recipes for meal preparation.

Later on, we have a couple of interesting books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is popular today, but instead accounts of the types of food cooked for the rich people of that time.

By the time we get to the 20th century, recipe books were in high demand, due to more people being able to read, more spare time and a general increase in wealth.

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