Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Ase Jup Jing Ha (Steamed Prawns with Black Beans)


3/4 pounds Prawns; raw
1 1/4 tablespoon Beans, black
1 Garlic cloves; chopped
1 Scallions; chopped
1 tablespoon Oil
1/2 teaspoon Salt
1 teaspoon Oil
1 1/2 teaspoon Soy sauce, light
1 teaspoon Wine, white
1 teaspoon Oyster sauce

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 plump. 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 Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.