Steamed Prawns with Black Beans
Submitted by gibbym
Juicy steamed prawns with savory black bean sauce in traditional Chinese style. Quick seafood dinner bursting with umami garlic-ginger flavors in under 20 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minFermented black beans pack an umami punch that transforms simple steamed prawns into something extraordinary.
The beans get mashed with garlic and ginger into a paste that clings to every curve of the prawns as they steam, infusing them with salty, funky, utterly addictive flavor.
This is weeknight cooking at its fastest and most flavorful, ready before the rice finishes cooking.
Kitchen Tips
- Rinse fermented black beans briefly to remove excess salt before mashing
- Leave shells on prawns during steaming for more flavorful, juicy results
- Don’t overcook, prawns are done when just pink and opaque
- Serve with plenty of steamed rice to soak up the savory sauce
Ingredients
Directions
Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them.
Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp.
Wash, drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped garlic.
Combine remaining ingredients, except the oil.
Pour mixture over prawns; then, pour oil on top.
Cover and steam 10 minutes.
Serve over rice.
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