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Prawns in Black Bean Sauce

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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.

 

Serves 4

Ingredients:

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

Scallops in Black Bean Sauce

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Scallops are one of my favorite types of seafood. They have a light and sweet taste with a texture that is similar to shrimps. This dish is a delicious entrée that will go well with plain or fried rice. You may even add more vegetables if desired. Bell peppers are good additions to this recipe as well because they can add more color and aroma to it.

 

Ingredients:

600g scallops

1 small carrot, peeled and julienned

1 teaspoon salted black beans, rinsed and mashed

1 small fresh red chili, deseeded and chopped

1 tablespoon chopped garlic

1/2 inch knob of ginger, chopped

2 tablespoons oil

1/4 teaspoon salt

1 large bunch spring onion, chopped

For the sauce:

1/2 cup chicken stock

1 teaspoon light soy sauce

2 teaspoons cornstarch

1/4 teaspoon sugar

1/2 teaspoon sesame oil

Ground white pepper

 

Combine the chicken stock, soy sauce, cornstarch, sugar, sesame oil and white pepper in a small bowl and mix it well. Set it aside.

Next, heat the oil in a medium sized saucepan or wok over medium flame. Sauté the garlic for 1 minute until it is light brown. Add the black beans and chili. Cook it for another minute or until it becomes fragrant.

Place the carrots in the pan and cook it for 2-3 minutes or until it is soft add sesame oil if the vegetables start to stick to the pan. Add the scallops and cook them for 3-5 minutes or until they are cooked. Do not overcook them, because they may become tough.

Stir the prepared sauce mixture and then pour it into the pan. Set the heat to high and add the spring onions. Bring it to a boil. Remove from heat. Transfer the scallops to a serving plate and serve immediately with rice and vegetables.

 

Photo Courtesy Of:   FotoosVanRobin