Easy · Fish and seafood · Quick · Rice ·

Prawns in black bean sauce

Name: Prawns in black bean sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Cuisine: Chinese
Ingredients: ¼ cup (30g) preserved black beans; 2 tbsp peanut oil; ½ green capsicum (bell pepper), cut into chunks; 2 spring onions, white and green part separated; 2 tsp Shaoxing wine; 250g prawns, peeled; thumb-sized piece fresh ginger, thin julienne; 2 cloves garlic, finely sliced; Steamed rice, to serve; 2 tsp light soy sauce; 2 tbsp oyster sauce; ½ tsp caster sugar; 1 tbsp cornflour; ½ cup (125ml) water

Prawns in Black Bean Sauce - quick, punchy, and loaded with wok-kissed goodness. Sweet prawns get the fast fry treatment with capsicum, ginger and garlic, all tied together with a bold, savoury black bean sauce that means business. It’s the kind of stir-fry you can knock out in minutes but feels like you’ve done something a bit special. Serve it over rice, kick back, and soak up the compliments, even if it’s just from yourself.

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Servings

Prep time

30 minutes

Cook time

10 minutes

Ingredients

¼ cup (30g) preserved black beans
2 tbsp peanut oil
½ green capsicum (bell pepper), cut into chunks
2 spring onions, white and green part separated
2 tsp Shaoxing wine
250g prawns, peeled
thumb-sized piece fresh ginger, thin julienne
2 cloves garlic, finely sliced
Steamed rice, to serve

Sauce

2 tsp light soy sauce
2 tbsp oyster sauce
½ tsp caster sugar
1 tbsp cornflour
½ cup (125ml) water

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Directions

Soak the beans in a small bowl of cold water for 30 minutes to 1 hour. Drain, reserving 1 tbsp of soaking liquid and set aside.
Slice the white of the spring onions into chunks, then slice the green ends thinly.
Mix the sauce ingredients together in a small bowl, until smooth.
Heat the oil in a wok over high heat.
Cook the capsicum, tossing, for 2 minutes, until softened. Pour in the Shaoxing wine and toss to deglaze pan.
Add the spring onion whites and prawns, cook for a further minute, tossing.
Stir in the ginger, garlic and black beans, continue cooking for 1 minute.
Stir in sauce mixture and reserved bean soaking liquid, bring to a boil, stirring until sauce thickens.
Remove from the heat and stir through the greens of spring onions.
Serve immediately on steamed rice.