King Prawn with Green Pepper in Black Bean Sauce (Chinese Takeaway Style)

Cook a Glasgow Chinese takeaway classic using this king prawn with green pepper in black bean sauce recipe.

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This Scottish Chinese takeaway style king prawn with black bean and green pepper recipe is based on a dish I enjoyed many times from the now sadly closed Eastern Legend in the Southside of Glasgow. This recipe, I hope, faithfully recreates it. Sizzling king prawns, savoury and umami rich black bean and oyster sauce with fresh green pepper – it’s a dish that is fun to make and absolutely delicious.

Ingredients For Chinese Takeaway Style King Prawn with Green Pepper in Black Bean Sauce

This classic Chinese takeaway king prawn with green pepper in black bean sauce recipe uses fermented black beans. You can find these in Chinese supermarkets or online – they’re deliciously savoury and keep well in the cupboard, making them an ideal Chinese takeaway style storecupboard ingredient. The black beans are combined with garlic, juicy king prawn and fresh onions and green pepper to make a stir fry dish that rivals your local Chinese restaurant!

• Fermented Black Beans
• Chopped Garlic In Oil
• Caster Sugar
• Sesame Oil
• Sunflower Oil
• Onion
• Green Pepper
• Sea Salt
• MSG
• White Pepper
• Dark Soy Sauce
• Cooked King Prawns
• Light Chicken Stock
• Oyster Sauce
• Potato Starch
• Rice Wine

Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style King Prawn with Green Pepper in Black Bean Sauce

Making this tasty Chinese takeaway style king prawn with green pepper in black bean sauce is easy! First, the prepared vegetables are are stir fried in a hot wok, along with seasoned king prawns, MSG and chopped garlic. The prepared sauce is added and simmered with stock before being thickened slightly. Finally, rice wine and sesame oil are added to finish and the dish is ready to serve.

Step 1: Black Beans

In a bowl, add 20 grams fermented black beans. Cover with 100 millilitres boiled water, mix briefly and set aside for 5 minutes, rinse and drain well. Add 2 teaspoons chopped garlic in oil, 1/4 teaspoon caster sugar and Dash sesame oil Mix briefly, mashing some of the black beans roughly, and set aside.

Step 2: King Prawns

Pat 9 raw fresh king prawns dry with kitchen paper and add to bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.

Step 3: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced the seasoned king prawns and 1/2 green pepper, sliced and stir fry for 1 minute. Add the prepared black bean mix and stir fry for 30 seconds. Add 1/4 teaspoon sea salt, 1/4 teaspoon MSG, pinch white pepper, 1 teaspoon dark soy sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 1 tablespoon oyster sauce.

Step 4: Serve

Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.

Recipe Tips for Chinese Takeaway Style King Prawn with Green Pepper in Black Bean Sauce

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style king prawn with green pepper in black bean sauce recipe. If you do, let me know in the comments how it went!

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Chinese Takeaway Style King Prawn with Green Pepper in Black Bean Sauce Recipe FAQ

What are fermented black beans?

Fermented black beans are Chinese soybeans that have been salted and left to ferment until they develop a deep, savoury flavour. They’re small, wrinkled, and very salty, with a strong umami taste that forms the base of the classic black bean sauce you’ll find in Chinese takeaway dishes. They’re usually sold in tubs or packets in Chinese supermarkets or you can buy fermented black beans online. They keep well in the store cupboard and can be used sparingly – a little goes a long way to add that authentic restaurant style flavour.

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use beef / char siu pork / chicken / vegetables instead?

Yes! This recipe also works well with beef, char siu pork, chicken or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style king prawn with green pepper in black bean sauce recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style char siu satay, crispy beef, salt & chilli king prawns and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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