Shrimp with fermented black bean sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Medium-sized fresh shrimp |
| 2 | litres | Vegetable oil |
| 50 | millilitres | Vegetable oil |
| 1 | Tbls fermented black beans; washed (to remove sa | |
| 1 | Tbls minced fresh garlic | |
| 1 | teaspoon | Minced fresh ginger |
| pinch | Salt | |
| 2 | cups | Bell pepper (green or mixed colors) cut in |
| 2 | cups | Yellow or white onions; cut into 2.5 cm squa |
| 23 | millilitres | Chicken broth |
| 30 | millilitres | Soy sauce |
| 25 | millilitres | White wine (we use dry sherry or Chinese r |
| 1 | Tbls minced scallions | |
| ½ | teaspoon | Cornstarch .br mixed with |
| 1 | teaspoon | Water |
| 1 | Egg white (or 1 Tbls cornstarch) | |
| dash | Vegetable oil | |
Directions
1. Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp with the marinade and let stand for 5 minutes.
2. Heat a wok over highest heat for 2 minutes; then add ½ - ⅔ l vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few seconds -- only til they just turn white. Remove shrimp quickly from wok and let oil drain off.
3. Clean the wok; reheat it, and add 50 ml vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers also at this point for a spicy version,) ginger, and salt, mashing them all together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about ⅓ at a time so as not to cool wok too drastically); add wine and scallions; stir for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce thickens and clears (about 10 seconds).
4. Remove and serve hot (with steamed rice).
Difficulty : easy. Precision : measure ingredients.
Recipe By : Carol Miller-Tutzauer riacmt@...
Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@...>