Go Back Email Link
–+ servings
Chinese Takeaway Style King Prawn Green Pepper Black Bean Sauce Recipe
Print Pin
No ratings yet

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.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword black bean, butter king prawn
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Black Beans

  • 20 grams fermented black beans
  • 100 millilitres boiled water
  • 2 teaspoons chopped garlic in oil
  • 1/4 teaspoon caster sugar
  • Dash sesame oil

King Prawns

  • 9 raw fresh king prawns
  • pinch sea salt
  • pinch MSG
  • pinch white pepper
  • dash rice wine
  • dash sesame oil

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 1/2 green pepper, sliced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon MSG
  • pinch white pepper
  • 1 teaspoon dark soy sauce
  • 200 millilitres light chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 tablespoon rice wine

Instructions

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.

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.

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.
  • 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.