Thursday, October 7, 2010

Stir Fried Black Bean and Chilli Prawns

Another busy night in the Murray household saw the kids and us eating seperately. The kids having left over Quick and Easy Pasta Casserole because they really enjoyed it last night. As for Noel and I we decided to eat when I returned from the hair dresser so a quick prawn stirfry was planned.

Noel adores the flavour of blackbean so I thought I would treat him. I am not a huge lover but don't mind it every now and then. Normally we would order Beef in Blackbean Sauce from our favourite restaurant, Shark Fin Inn in Keysborough so I knew he would like the idea of tryng prawns cooked in a black bean sauce.

Stir Fried Black Bean and Chilli Prawns
(recipe adapted from Neil Perry - Food Source Asia)

Serves: 2
Points per serve: 4

cooking spray
500 g King Prawns shelled, deveined & butterflied
1 tablespoon black bean sauce
2 garlic cloves chopped
1 knob ginger finely sliced
2 tablespoons diced red capsicums
2 tablespoons diced green capsicums
4 spring onions, slice in 3cm lengths
2 - 4 red bullet chilli, seeded and sliced, to taste
3 tablespoons light soy sauce
2 tablespoons shao xing cooking wine
3 tablespoons oyster sauce
1 teaspoon caster sugar
3 tablespoons fresh coriander leaves
Spray wok or large frying pan with cooking spray and heat.

Stir fry the prawns until they are just cooked, remove from the wok and set aside.

Add the black bean sauce, garlic, ginger, red and green capsicum, 3/4 of the spring onions and chilli. Stir fry until fragrant.

Add the shaoxing wine, soy, caster sugar and oyster sauce then return the prawns to the wok and toss through.

Scatter with the remaining finely sliced shallot and coriander leaves.

(click here for a printable version of this recipe)

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