Preparation: Shell, devein and clean prawns. Blot dry. Cut along back side, but dont 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. Yield: 4 servings From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975. Posted by Stephen Ceideberg; January 10 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 1|
|Calories from Fat: 251 (33%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 684.6mg||211 %|
|Sodium 908.1mg||31 %|
|Potassium 1362.1mg||36 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 21.2g|
|Protein 98.3g||140 %|
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Calories per serving: 766
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