Makes 12 prawns Difficulty
4 teaspoons gf black bean sauce 1/2 teaspoon sesame oil 1/4 cup corn oil 1-1/2 cloves garlic, minced 1/2" piece of ginger, peeled and finely chopped 1/2 jalapeno, seeded and minced 3 teaspoons rice wine 12 large prawns, shells on Fresh cilantro for garnish
Add the black bean sauce and sesame oil to a small bowl and mix well. Heat a non-stick skillet over high heat. When hot, add oil, swirling it around the pan. Add garlic, ginger and bean sauce mixture and stir to combine. Add jalaeno and wine and cook for 1 minute. Remove to a small bowl. Remove the prawn shells, leaving the tails intact. Split the prawns down the center, stopping at the tail, discarding the vein. Place the prawns, outside facing down on a work surface and turn the two cut sides so that the inside of the meat is facing up. Spoon the sauce on top of each prawn half and let marinate for 15 minutes. Place a small amount of water in the bottom of a wok and bring to a boil. Place a bamboo steamer on top of the wok and place a plate with the prawns in the steamer. Cover the steamer and steam for 4-5 minutes or until the prawns are cooked. Remove and serve garnished with fresh cilantro.