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Black Bean Chilli Prawns

This dish is simple and fast to prepare and is served with rice, coriander and shallots for texture.


  • 4 tablespoons vegetable oil

  • 500 g green King Prawns shelled, deveined and butterflied

  • 1 tablespoon fermented black bean

  • 2 Garlic Cloves chopped

  • 1 knob Ginger finely sliced

  • 2 tablespoons diced red capsicums

  • 2 tablespoons diced Green capsicums

  • 4 long green shallots in 3cm lengths

  • 3 tablespoons light soy sauce

  • 2 tablespoons Shoaxing wine (Chinese cooking wine)

  • 3 tablespoons Oyster sauce

  • 1 teaspoon caster sugar

  • 3 tablespoons coriander leaves


  • 1.

    Heat the oil in a wok until just smoking.

  • 2.

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

  • 3.

    Add the black beans, garlic, ginger and red and green capsicum and stir fry until fragrant.

  • 4.

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

  • 5.

    Scatter with the coriander and finely sliced shallot.

  • 6.

    Serve with steamed jasmine rice.

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