Salt, Pepper and Chilli Prawns with 'Lobster Sauce' (Black Bean Sauce for Lobster)

Unusual ingredients combine for a fantastic taste.


  • 6 or more prawns per person
  • unrefined sea-salt
  • black pepper mill
  • 1 red chilli
  • peanut oil
  • 1 clove of gaflic
  • 1 small pice of fresh ginger
  • 1 tbs of rice wine
  • 50 g minced pork
  • 30 g fermented black beans
  • 1 onion
  • 1 red pepper
  • 1 tsp soy sauce
  • 1 egg, beaten
  • 1 scallion (chopped)
  • a little sesame oil
  • pinch of sugar


  1. Cut the prawns lengthwise in their shells and butterfly them. De-vein the flesh and put to one side dressed in a little peanut oil. Heat the wok, sprinkle with a little salt and "cook" this until it takes on a grey hue.
  2. To make the sauce, soak the beans for 5 minutes, mince the garlic and ginger and mix these three together. Then crush them to form a paste and stir in the rice wine.
  3. Heat another wok, add the black bean paste to a little oil and fry it over a medium heat. Then add the minced pork and fry until cooked. After 3 minutes or so, add the onion, pepper, a little sugar and soy sauce and continue to cook. Leave to simmer adding a little water if sauce over-thickens.
  4. When ready, heat the wok with the salt, add the prawns and quickly saute. Sprinkle with a twist or two of black pepper and the red chilli, finely chopped.
  5. Add the chopped scallion to the beaten egg and stir this into the sauce off the heat to finish.
  6. Spoon the black bean sauce onto a plate or bowl and top with the cooked prawns.


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