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What You Need:
(To Serve: 4)
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1 tablespoon oil
1 clove garlic, minced
1½ cups green pepper cut in 1-inch squares
1 pound prawns
½ teaspoon salt
2 tablespoons salted black beans
2 tablespoons minced ginger root
1 teaspoon chicken bouillon concentrate
¼ cup water
2 tablespoons cornstarch
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Translate this recipe:
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| How To Cook: |
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1. Shell, devein, and butterfly the shrimp. Wash the black beans thoroughly and mash with the ginger, the bouillon concentrate, and the cornstarch. Blend in the water. Set aside.
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2. In a covered casserole cook the garlic and oil for 2 minutes in the microwave oven.
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3. Stir in the green pepper and cook, covered, for 2 minutes, stirring once. Stir in the shrimp and salt. Cook, covered, for 3 minutes, stirring at least twice.
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4. Add the sauce, stir in well, and cook, covered, stirring twice, for 2 minutes in the microwave oven. Serve with rice.
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TIP:
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Butter flying the shrimp (that is, cutting it almost in two along its length) insures quicker, more even cooking. Try to have the pieces of green pepper cut to a uniform amount of mass, rather than size, to insure even cooking. That means thicker parts should be cut into smaller squares and thinner parts into larger squares. Mass is very important when cooking in the microwave oven.
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