Black bean prawn stir fry: Difference between revisions
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[[Chinese fermented black beans]] give this dish a quite unique salty flavour. | |||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Perfect, thanks!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Made a really nice change. Better than the take-away we can buy, that's always gloopy.</span> | |||
[[ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/blackbeanprawnstirfry|#blackbeanprawnstirfry]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/springonions|#springonions]] [[Special:Search/chillies|#chillies]] [[Special:Search/onion|#onion]] [[Special:Search/sherry|#sherry]] [[Special:Search/ghee|#ghee]] [[Special:Search/seafood|#seafood]] [[Special:Search/frying|#frying]] | ||
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Latest revision as of 17:07, 20 March 2024
Chinese fermented black beans give this dish a quite unique salty flavour.
| Black bean prawn stir fry | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 459 |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 13th December 2012 |
|
Best recipe reviewPerfect, thanks! 4.5/5 Made a really nice change. Better than the take-away we can buy, that's always gloopy. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 lb king prawns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 fresh hot chillies, minced
- 4 spring onions, separated: white part minced, green part cut on the diagonal in ½" pieces
- 3 tablespoons Chinese fermented black beans
- ½ cup chicken stock
- 2 tablespoons light soy sauce
- 2 teaspoons sugar
- ½ teaspoon sesame oil
- 1 teaspoon cornflour
- 1 tablespoon rice wine or sherry
- 1½ tablespoons ghee
- 1 onion, sliced
- 1 Red pepper, sliced thinly
- 3 cups, thinly sliced cabbage, snow peas, and carrots
Method
- In small bowl, combine garlic, ginger root, chillies, white parts of the spring onions, and Chinese fermented black beans
- In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves
- In a third small bowl, dissolve cornflour in wine or sherry
- Just before serving, heat a wok over high heat
- Add ghee and heat until almost smoking
- Fry the onion and red pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown
- Add seafood and stir-fry for 1 minute
- Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock
- Stir cornflour mixture and add to stir-fry along with green spring onion parts and sliced vegetables
- Bring sauce to a boil
Serving suggestions
Serve immediately with plain boiled rice.
Variations
Replace seafood with pork fillet or chicken
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