Method

1. Marinate the prawns and pork belly with a pinch of salt, pepper, cornstarch and sesame oil.
2. Set both aside for 15 minutes.
3. Give the fermented black beans a quick rinse.
4. Heat up a claypot with oil.
5. Stir-fry 1 small slice of ginger and the prawn heads with 120 ml of water for the broth. Once done, set aside.
6. In the same pot, fry the pork belly over medium heat until it is browned.
7. Add the garlic, ginger and fermented black beans.
8. Give the mixture a light stir, and once it is fragrant, add the prawns.
9. Cover the pot for 1–2 minutes.
10. Add cooking wine, soya sauce and 4 tbsp of prawn broth, then simmer for 1–2 minutes.
11. Add sugar and give the mixture a light stir.
12. Taste the gravy to check if it is to your liking. If it is not, adjust to taste accordingly.
13. Lastly, add scallions before serving.

Recipe by Debra Lim