Shrimp with sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small shrimp |
| ¼ | cup | Peanut oil |
| 1 | tablespoon | Pale dry sherry |
| 1 | teaspoon | Fermented black beans |
| 1 | teaspoon | Chopped garlic |
| ¼ | teaspoon | Sugar |
| 1 | tablespoon | Soy sauce |
| ⅛ | teaspoon | Black pepper |
| 2 | Fine chopped scallions | |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Cornstarch |
| 2 | Lightly beaten eggs | |
Directions
Clean and devein shrimp but leave the tail shell attached. Chop fermented black beans. Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat for another 30 seconds, turning down the heat to moderate if the oil begins to smoke. Drop in th shrimp and stir-fry for about 1 minute, or until the shrimp turn pink. Stir in the sherry, then remove the shrimp mixture to a plate. Add the remaining 2 tablespoon oil to the pan. Add the fermented black beans and garlic, and stir for a few seconds, making sure garlic doesn't burn.
Stir in soy sauce, sugar, pepper, scallions and reserved shrimp, them pour in the chicken stock. Cover the pan and bring the stock to a boil. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken stock. Add it to the pan. When sauce has thickened and becomes clear, about 30 seconds, pour in the beaten eggs in a slow stream.
Meanwhile, with a large spoon, lifting the contents of the pan gently from the sides so that the eggs merge with all ingredients without further cooking. Transfer to a heated plate and serve.