Title: Prawns in black bean sauce (see jup ha kow)
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 1 Servings
 
      1 lb Medium prawns
    1/2 ts Salt
      1    Green pepper, cut in 1-inch
           -chunks
      2 tb Salted black beans
      1    Clove garlic, minced
      2 tb Fresh ginger root, minced
    1/4 c  Chicken stock
      1 ts Cornstarch
      2 tb 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