stuffed-peppersHarry Weir

Black bean is a traditional dish but this is our modern twist on it. We like to stick with bite-sized pieces to make it easy to eat and share. 

Serves 2


  • 12 king prawns
  • Salt
  • Pepper
  • 4 teaspoons sesame oil
  • 2 green peppers
  • 2 red peppers
  • 2 tablespoons potato starch
  • 2 cloves garlic
  • 1 thumb-size piece of ginger
  • 2 red chillies
  • 160ml chicken stock
  • 2 spring onions
  • 4 tablespoons black beans
  • 20ml white wine
  • 4 tablespoons dark soya
  • 2 teaspoons oyster sauce


  1. Mince up prawns in a food processor, add a pinch of salt, a pinch of pepper, and 2 teaspoons of sesame oil.
  2. Chop the top and bottom off each pepper and cube so that you’re left with about 1 inch curved pieces of peppers into which the filling can go.
  3. Using your finger, lightly coat the inside of the peppers with a bit of potato starch so that the minced prawn will stick and stuff the peppers with the prawns.
  4. Dice the garlic and ginger and chilli.
  5. Prepare the chicken stock so that it’s hot and ready to go.
  6. Heat up a wok and add oil, then add your stuffed peppers (prawn side down).
  7. Turn your cooker down to a low heat and let the peppers cook through without burning them. Once the prawn is pink, remove from wok.
  8. In the same wok, add your ginger, garlic, chilli, spring onion and black beans.
  9. Put the stuffed peppers back in the wok and cover with chicken stock.
  10. Add a pinch of salt and pepper, the dark soya sauce, oyster sauce, 2 teaspoons of sesame oil and white wine.
  11. Add half teaspoon potato starch to thicken up the sauce and serve.

Tip: Keep the heat low as the prawns and peppers can burn easily.

Recipe Credit: Julian Mak
Photography credit:Harry Weir