How To make Stir Fry Prawns In Black Bean Sauce
2 tb Fermented black beans
Rinsed well 2 ts Minced garlic
1 tb Grated gingerroot
1 lb Large prawns
1 c Sliced onion
2 ts Peanut oil
1 c Chopped bok choy
1/2 c Red bell pepper :
Julienned 1/4 c Shiitake or other Asian
Mushrooms sliced 1/2 c Chinese cabbage :
chopped
1 c Whole snow peas -- ends
Trimmed 1 t Light miso
3/4 c Defatted chicken or fish
Stock 1 t Honey
1 t Low-sodium soy or tamari
Sauce 1 tb Arrowroot powder or
Cornstarch 2 tb Cold water
Chopped cilantro -- for Garnish
1. In a small bowl mash together black beans, half the
garlic, and ginger until mixture forms a paste. This can also be done in an electric minichopper or small food processor. Set aside. Peel and devein prawns. 2. In a wok or large skillet over medium-high heat,
saute onion in peanut oil until soft but not brown, stirring constantly. Add remaining garlic, bok choy, bell pepper, and mushrooms. Stir-fry for 5 minutes. Add cabbage, snow peas, and black bean mixture. Cover and let cook for 2 to 3 minutes. 3. In a small bowl mix together miso and broth. Add to
stir-fry with honey, soy sauce, and prawns. Stir-fry until prawns turn pink. In a small bowl mix together arrowroot and the water and add to stir-fry. Cook until slightly thickened (3 minutes). Serve at once. Pass around chopped cilantro for garnish. Recipe By : the California Culinary Academy
How To make Stir Fry Prawns In Black Bean Sauce's Videos
Stir-Fry King Prawns in Black Bean Soy Sauce
This mouth-watering dish of king prawns fried with fragrant black bean sauce is perfect for sharing over the dinner table. Plus, it only take 30 mins to prepare! FULL RECIPE HERE:
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Stir fry shrimp with salted black beans
#spicyshrimp
How to make king prawns and black bean sauce
King prawns in black bean sauce is one of my favorites dishes. It is a savory and slightly sweet dish. Not as hot as the name suggested. The link above to my blog has detail recipe .
Ingredients
10 raw 26/30 tiger prawns
80g peppers cut to pieces
2 table spoon vegetable oil
Ingredients A
25g onions cut to small pieces
5g fresh chillies thinly sliced
5g garlic thinly sliced
10g black bean
Ingredients B
60ml water
Ingredient C
1g salt mix
1g oyster sauce
2g sugar
5g dark soy sauce
Dash of pepper
Dash of wine
Dash of sesame oil
Ingredient D
2g potato starch dissolved in 10ml cold water.
Blanch the king prawn in boiling water for 3 minutes to cook and set aside on a colander.
Heat wok till hot and add 2 tablespoons of vegetable oil.
Add ingredients A and stir for 10 second.
Add the peppers and king prawn.
Stir for 10 seconds and add water (ingredient B).
Add ingredients C.
When it begins to boil; turn down heat and stir in the dissolved potato starch.
As it thickens turn the heat back up for another 5 seconds to finish off.
Shrimp in Black Bean Sauce
Shrimp in Black Bean Sauce stir-fry is quick and easy to prep yet full of spicy, bold flavors that are sure to be a hit with the family. Perfect with steamed rice!
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How to Make Shrimp in Black Beans Sauce
✅Ingredients
canola oil
2 pounds shrimp, tendrils trimmed, rinsed, and drained well
2 tablespoons cornstarch
1 cup water
1/4 cup Chinese cooking wine
3 tablespoons chili garlic sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 can (6 ounces) salted black beans, rinsed and drained
✅Instructions
In a wide pan, heat about 2 inches deep of oil.
In a bowl, combine shrimp and cornstarch until coated.
Add one by one into the hot oil and deep-fry, turning as needed, until golden and crunchy.
With a slotted spoon, remove shrimp and drain on a wire rack. Keep warm.
In a small bowl, combine water, chili garlic sauce, soy sauce, Chinese cooking wine, and sesame oil. Stir until well combined and set aside.
In a wide skillet over high heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
Add sauce mixture and black beans and stir to combine. Bring to a simmer for about 1 to 2 minutes.
Add shrimp and toss to combine just until heated through. Serve hot.
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How to Make Shrimp with Black Bean Sauce
Shrimp with black bean sauce is a delicious dish to enjoy over steamed rice, with plenty of sauce and a rich umami flavor from the fermented black beans.
Chinese “black bean sauce” generally refers to any sauce made with fermented black beans (豆豉 - dòuchǐ in Mandarin or dau-see in Cantonese)— a unique and flavorful ingredient.
What’s funny is, this Shrimp with Black Bean Sauce closely resembles what diners in the greater Boston area think of when they think of Shrimp with Lobster Sauce! It has a darker gravy, sometimes with fermented black beans added. (In the NYC-area, we know shrimp with lobster sauce as a dish with a clear white sauce.) It’s fascinating how much variation there is across Chinese American takeout dishes across the country. We’ve received many requests for this New England version, so this recipe has been a long time coming!
Full recipe:
Lee Kum Kee's Banging Black Bean Garlic Tiger Prawns
Black Bean sauce has become a nation's favourite, served by many Chinese restaurants and takeaways, so we've created an exclusive & authentic recipe with our Lee Kum Kee chefs especially for you!
Throw in your tiger prawns and garlic, to make this super simple yet amazingly tasty dish. Follow the recipe below for the perfect for a mid-week treat!
Let us know what recipes you'd like to see in the comments below!
Happy Wok-ing!
Ingredients:
For the sauce:
1tbsp Lee Kum Kee Black Bean Garlic Sauce
1/2 tbsp Lee Kum Kee Premium Light Soy Sauce
Dash Lee Kum Kee Dark Soy Sauce
50ml chicken stock
2tbsp rice wine
For the stir fry:
1 onion, chopped
1 green bell pepper, chopped
11g ginger, finely chopped
200g tiger prawns, washed and prepped
Sauce mix (ingredients above)
1/2 tbsp vegetable oil
Method:
1. Combine the ingredients for the sauce mix. Set aside.
2. Heat the vegetable oil and cook the onion on a high heat for 1 min.
3. Add the pepper and cook for a further 1 min.
4. Add the ginger and fry for 30 secs.
5. Add the prawns and stir fry for 2 mins.
6. Add the sauce mix and stir fry for a further 1 min.
7. Create a cornflour mixture (1tbsp cornflour, 3 tbsp cold water) and add to the wok to thicken the sauce.
8. Serve with shredded spring onion as a garnish.