Chinese food

newlywed wrote: »

Prawns in black bean sauce please

(also are there any dishes at a restaurant/takeaway that are likely to be completely sesame oil/seed free?) I miss chinese food since discovering my allergy

I'm afraid that unless you go to a vegetarian Chinese restaurant/takeaway then there is no chance that there will not be traces of seeds anywhere. Having spent half of my life in a Chinese restaurant and visiting/working in many many other kitchens there is absolutely no way that they will not use the same wok for meat and non meat and also for any other allergy/requirement.

The woks are cleaned by heat scouring in between uses but there will always be a trace. Chefs use 2 types of wok in a kitchen. One for making fried rice which is really thick and heavy and a lighter much thinner one for dishes. Cooking at home is the only surefire way to stay safe. I've made up a non sesame seed version of prawn in black bean sauce below:

PRAWN IN BLACK BEAN SAUCE

Prepare the prawns by deshelling and then removing that black stuff off the spine (the gut) and then soaking in Soy sauce (I recommend Kikoman C00039)

Heat up the wok with a little peanut oil.

Add the following to the oil:
2 tablespoons of chopped black beans
2 chopped cloves of garlic
1 tablespoon of ginger

Fry for about a minute and then add the following:

1 teaspoon of salt
1 chopped spring onion
2 teaspoons of soy sauce (I recommend Kikoman C00036)
150ml water
The marinated prawns without excess soy sauce. (you can use the excess for making egg fried rice)

Add 1 teaspoon cornflour mixed with 1 teaspoon water slowly until the sauce thickens

If you prefer it a little sweeter then add sugar to taste.