•500g Raw Prawns
•1 Green Pepper (cut into 6 pieces)
•1 Small Aubergine (cut into 6 slices)
•200g of Firm Tofu (cut into 6 pieces)
•1 ½ tbsp of Fermented Black Beans
•2 Cloves of Garlic
•2 Stalks of finely chopped Spring Onions
Preparation for black bean paste:
1.Soak black beans in warm water for 5 mins.
2.Drain and add 2 cloves of finely chopped garlic and 2 tablespoons of cooking oil.
3.Crush the black beans with a spoon until it becomes a paste.
1.Mince the prawns with a knife on a chopping board.
2.Put minced prawns into small mixing bowl with 1 stalk of the chopped spring onions then add: ½ tsp salt, ½ tsp sugar, 1 tsp sesame oil, 1 tsp light soy sauce, 2 tsp corn flour and a sprinkle of white pepper. Mix well until it becomes a paste.
3.Spread 1 tsp of stuffing with a knife on top of each piece of pepper, aubergine and tofu.
4.Heat 6 tbsp of oil in a wok.
5.Pan-fry the stuffed vegetables on each side for 3 mins on medium heat. Then transfer onto a dish.
6.Add 1 tbsp of cooking oil in wok.
7.Add black bean paste into wok with 2 tbsp of Shaoshing wine.
8.Add 1 cup of water, ½ tsp of salt, ½ tsp of sugar, 1 tbsp of oyster sauce and 1 tsp of dark soy sauce.
9.Thicken sauce with 1 tsp of cornflour.
10.Pour black bean sauce on top of stuffing and sprinkle with spring onions.
Ready to Serve