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 Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Fish; Seafood
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just very basic pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans were skilled in the use of many spices, including some that we all recognise like bay, fennel and parsley. During the next few hundred years, the upper-class families of Europe competed to offer the most extravagent meals, and as a result the best cooks and their collection of recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. By the advent of the 1900s, cooking books are in great demand, mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chinese_ Steamed Prawns With Black Beans recipe.
