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


  • 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.
  • 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.
  • 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.
  • 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.
  • Add the chopped scallion to the beaten egg and stir this into the sauce off the heat to finish.
  • Spoon the black bean sauce onto a plate or bowl and top with the cooked prawns.