Asians > Chinese > Seafood

Longjing Prawns with Black Bean Sauce Recipe

Ingredients with Measurements:
- 1 pound large prawns, peeled and deveined
- 2 tablespoons Longjing tea leaves
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fermented black beans, rinsed and mashed
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Steamer basket

Step-by-step instructions:
1. Rinse the Longjing tea leaves and pat them dry. Crush them lightly with your fingers and set aside.
2. In a bowl, mix the prawns with 1 tablespoon of cornstarch until coated.
3. Heat the wok or skillet over high heat and add the vegetable oil. When hot, add the garlic and stir-fry for 10 seconds.
4. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the prawns from the wok and set aside.
5. In the same wok, add the mashed black beans, soy sauce, rice wine, sugar, and chicken broth. Stir to combine.
6. Add the Longjing tea leaves and stir-fry for 1 minute until fragrant.
7. Add the cornstarch mixture and stir until the sauce thickens.
8. Return the prawns to the wok and toss with the black bean sauce. Season with salt and pepper to taste.
9. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 190
- Fat: 5g
- Carbohydrates: 10g
- Protein: 25g

Substitutions for ingredients:
- Longjing tea leaves can be substituted with other green tea leaves.
- Chicken broth can be substituted with vegetable broth or water.
- Rice wine can be substituted with dry sherry or white wine.

Variations:
- Add sliced bell peppers or onions to the stir-fry for extra flavor and texture.
- Substitute prawns with scallops or squid.

Tips and tricks:
- To prevent overcooking the prawns, remove them from the wok as soon as they turn pink.
- Use a steamer basket to cook the rice while preparing the stir-fry.
- Rinse the fermented black beans thoroughly to remove excess salt.

Storage instructions:
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.

Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter with steamed rice on the side.

Garnishes:
- Garnish with chopped scallions or cilantro.

Pairings:
- Serve with a side of stir-fried vegetables or a simple green salad.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the prawns are overcooked, reduce the cooking time or remove them from the wok earlier.

Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Store leftover stir-fry in the refrigerator and consume within 3 days.

Food history:
- Longjing tea is a famous green tea from Hangzhou, China, and is often used in cooking to add a unique flavor and aroma to dishes.

Flavor profiles:
- The Longjing tea leaves add a subtle nutty flavor to the dish, while the black bean sauce provides a savory and slightly sweet taste.

Serving suggestions:
- Serve the stir-fry family-style with steamed rice and a side of vegetables.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Chinese

Taste: Savory, Umami, Salty, Tangy, Spicy