Stir-Fried King Prawns with Black Beans

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

A classic black bean and seafood stir-fry, this is quick to cook and tastes great. You can substitute any shellfish or fish fillet you like and it will still work wonderfully.


  • 500 g (1 lb 2 oz) green king prawns (shrimp), peeled, deveined and butterflied
  • 1 tablespoon fermented black beans
  • 4 tablespoons peanut oil
  • 2 cloves garlic, finely chopped
  • 1 knob of ginger, peeled and cut into julienne
  • ½ small red capsicum (pepper), diced
  • ½ small green capsicum (pepper), diced
  • 4 spring onions (scallions), cut into 4 cm (1½ inch) lengths
  • 2 tablespoons shaoxing
  • 3 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 2 tablespoons fresh chicken stock
  • 1 small handful of coriander (cilantro) leaves


Heat a wok until just smoking. Add the oil and, when hot, stir-fry the prawns until they are golden, then remove. Stir-fry the black beans, garlic, ginger, capsicum and spring onions until fragrant, then deglaze the wok with shaoxing. Return the prawns to the wok with the soy sauce, oyster sauce, sugar and stock, cook for 1 minute, then transfer the prawns and vegetables to a plate with a slotted spoon. Allow the sauce to boil until it reduces and thickens slightly, then pour over the prawns and vegetables and sprinkle with the coriander leaves to serve.