Shrimp with brown bean sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oyster sauce |
| 2 | teaspoons | Dark soy sauce |
| 1½ | teaspoon | Dry white wine |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Grated peeled fresh ginger |
| 1 | pounds | Medium shrimp; shelled, deveined, |
| ; rinsed well and | ||
| ; patted dry | ||
| 3 | tablespoons | Peanut oil |
| 2 | teaspoons | Minced peeled fresh ginger |
| 1 | tablespoon | Brown bean sauce; (available at Asian |
| ; markets) | ||
| 1½ | tablespoon | Tablespoons dry white wine |
| ½ | cup | Thinly sliced scallion |
Directions
FOR THE MARINATED SHRIMP
Prepare the marinated shrimp: In a bowl whisk together the oyster sauce, soy sauce, wine, sugar, and ginger, add the shrimp, stirring them to coat them well with the marinade, and let them marinate, covered and chilled, for 30 minutes. Drain the shrimp in a fine sieve set over another bowl, reserving the marinade.
In a heated wok heat the oil over high heat until it just begins to smoke, add the ginger, and stir in the brown bean sauce. Add the shrimp and stir-fry them for 2 minutes. Drizzle the wine around the edge of the wok and stir-fry the shrimp, adding some of the reserved marinade if the mixture is dry, for 1 to 2 minutes more, or until they are just firm.
Remove the wok from the heat, add the scallion, and toss the mixture gently. Transfer the shrimp to a serving bowl, let it cool, and chill it, covered, overnight.
Let the shrimp mixture stand at room temperature for 20 minutes before serving.
Yield: 6 servings as part of a Chinese banquet Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9279 Converted by MM_Buster v2.0l.