See Jup Ha Kow (Prawns In Black Bean Sauce)

Recipe Ingredients

1 lb	454g / 16oz	Medium prawns
1/2 teaspoon	2.5ml	Salt
1		Green pepper - cut in 1-inch
2 tablespoons	30ml	Salted black beans
1		Garlic - minced
2 tablespoons	30ml	Fresh ginger root - minced
1/4 cup	59ml	Chicken stock
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Oil

Recipe Instructions

Shell, devein and clean prawns. Blot dry. Cut along back side, but don't cut through. Wash and rinse black beans 2 or 3 times. Combine with garlic and ginger and mash together until pasty. Add stock and cornstarch. Set aside.

Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green pepper for 1 minute. Set aside. Add 2 tablespoon oil to wok and heat. Stir fry prawns and salt until prawns turn pink. Add black bean mixture and stir until thickened. Add green pepper, stir and serve.

Do-ahead notes: Do through preparation.

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.

Source:
Better Homes and Gardens Low Cost Cooking

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