Farmersgirl Kitchen

Prawns in Black Bean Sauce

Uncategorized | April 5, 2012 | By

In my quest for thin-dom, or at least thinner-dom, I have been cooking with minimum fat and maximum vegetables.  No need to lose out on taste or to feel hungry!
This recipe was inspired by a Rosemary Conley recipe, but I have changed some of the ingredients and used more of a casserole technique rather than stir fry.  So  pretty much all that is left is the name and even then I have used prawns which were not in the original!  If you don’t eat fish or meat, this would still be good without, just add a few more vegetables, perhaps courgettes or deseeded cucumber.
 Prawns in Black Bean Sauce
1 onion, chopped
2 garlic cloves, crushed
200g raw tiger prawns
3 small aubergines 
1 red pepper, deseeded and chopped into large pieces
2cm piece of fresh ginger, peeled and finely chopped
1 tbsp soy sauce
Jar of blackbean sauce
2 tomatoes, chopped
seasoning to taste
1. Gently saute the onion and garlic in a tsp of oil  until soft.  Add the diced aubergine and cook for about 5 minutes.
2. Add the remaining ingredients and cook slowly for about 30 minutes until the aubergine is cooked and soft. 
3. Add the raw prawns and cook for a few minutes until they turn pink.  
4. Serve with rice or noodles. 
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Comments

  1. Leave a Reply

    kale @ tastes good to me!
    April 5, 2012

    This looks delicious! I was just thinking in the grocery store the other day that I should make something with black beans. This would be a perfect dish to try. Thanks!

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