This was perhaps the most popular dish in my uncle’s restaurant. We used to laugh in the kitchen because the sauce contains no lobster. In fact, to improve the profits from the dish, we were instructed to cut down on the prawns and to fill up the dish with less expensive minced pork and egg. It was nevertheless delicious because it combined aromatic and pungent black beans, garlic and ginger – an aroma that always evokes memories of good food and eating. There may appear to be a lot of ingredients, but nothing is difficult to prepare; just get everything lined up and you’ll find this is a relatively simple dish to do at home.
Rinse the prawns in cold water and pat them dry with kitchen paper. Mix the prawns with the egg white, cornflour, salt, sesame oil and pepper. Refrigerate for 20 minutes.
Heat a wok until it is very hot and then drizzle in the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately toss in the prawns, stirring vigorously to keep them from sticking. As soon as the prawns turn white, in about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the oil.
Reheat the wok or heat a large frying pan over a high heat until it is hot. Swirl in the
If you choose to use water instead of oil, bring it to the boil in a saucepan. Remove the saucepan from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white, after about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the water.
© 1998 Ken Hom. All rights reserved.