Shrimp with fermented black bean sauce

Yield: 1 Servings

Measure 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

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@...>

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