Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice. Make sure not to overcook the prawns so that they won’t become tough.
2 tablespoons vegetable oil
2 tablespoons salted black beans, rinsed and mashed
1 tablespoon fresh red chili, chopped
1 half inch knob of ginger, peeled and sliced thinly
1 lb. prawns, peeled but tails intact
5 scallions, chopped
For the sauce:
1/4 cup tomato sauce
1/2 cup water
1 teaspoon light soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 teaspoon sugar
Ground white pepper to taste
First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.
Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.
Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.
Photo Courtesy Of: KittyKaht