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