A sophisticated dish packed with a punch. The addition of chillis makes the dish spicy and is an excellent main to go with rice. Black beans aren’t available in all supermarkets but should be available from oriental supermarkets. If you can’t find it, you can easily buy packets of black bean sauce instead, which you add in after step 3.
Time: Prep 10 mins / Cooking 8 mins
Prepare the stock
Prepare cornflour mixture
Ensure you have taken off the shell off your king prawns and that they are cooked. If you have bought them raw, take off its shell, boil some water in a pan and boil the king prawns for about two minutes until pink. TIP: If the king prawns are grey in colour they are raw, if they are pink they have been pre-cooked. Also make sure you lay the prawn flat and make a cut down its side and take out its intestines. You will see this as a black line running down the side of the king prawn.
Heat oil in a wok, on high heat until hot.
Add onions, garlic, black beans and chilli and fry for one minute.
Then add in the green peppers and king prawns and fry for two minutes.
Pour in the ladle of chicken stock and leave to boil for two minutes.
Slowly pour in cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.
Add salt, sugar and soya sauce and serve.