Steamed Prawns With Fermented Black Beans Recipes

STEAMED PRAWNS WITH GARLIC AND FERMENTED BEANCURD RECIPE

Steps:

• Method: Thaw the prawns if they are frozen. Rinse thoroughly and pat dry. Use a pair of scissors to cut the shells along the back of the prawns as it will help cut the flesh much easier. Then use a knife to make an incision by cutting the flesh about three-quarters of the way into prawn flesh, from the head to nearly all the way down to the tail. Remove the vein. Open the flesh and slightly press to flatten. With a spoon, mash the fermented beancurd into a paste. Combine with garlic. Evenly spoon the mixture onto the incision of each prawn. Steam the prawns in a wok over high heat for about 8 to 10 minutes, depending on the size of your prawns. When the prawn shells become orange-red and the flesh turns white, it's done. Don't ever over cook them. Or else the flesh gets tougher. Sprinkle diced spring onion for garnish. Serve immediately.

SAUTéED SHRIMP WITH FERMENTED BLACK BEANS

Steps:

• Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
• Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
• Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
• Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
• For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
• Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
• fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
• Remove to a platter and garnish with cilantro.
• Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

STEAMED BLACK BEAN SPARERIBS

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

STEAMED FISH WITH BLACK BEANS

Steps:

• Soak the mushrooms in hot water for 30 minutes or longer.
• Cut the pork into thin slices. Stack the slices and cut the pork into fine shreds. There should be about 1/3 cup tightly packed. Set aside.
• Scrape the fish all over, but do not remove the skin. Rinse well and pat dry. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
• Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer. Sprinkle the fish with salt and wine. Drain and squeeze the mushrooms dry, and cut them into quarters. Scatter the pieces over the fish. Scatter the pork shreds and black beans over all. Top with the chicken fat. Arrange the scallions and ginger slices over all.
• Bring a quantity of water to a boil in the bottom of a steamer. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
• Transfer the fish with its top garnishes to a serving dish. Pour the liquid from the platter over all and serve

STEAMED PRAWNS WITH FERMENTED BLACK BEANS

Steps:

• Prepare the prawns by cutting along the top of the shell, and removing the sand vein. Leave the shell on because this keeps the prawns more tender, tasty and plump.
• Wash, drain and place prawns in a heatproof dish that will fit in your steamer.
• Wash black beans two times and mash into a paste with the chopped garlic.
• Combine with remaining ingredients except sesame oil.
• Pour mixture over the prawns then drizzle the sesame oil over the top.
• Place in steamer and steam for 10 minutes.