Cantonese Shrimp with Black Bean Sauce
Course: Dinner, Main DishCuisine: ChineseDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
10
minutesTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Marinating
1 pound shrimp , peeled and deveined
1 tablespoon Shaoxing wine
1/4 teaspoon kosher salt
2 teaspoon cornstarch
- Sauce
1/3 cup chicken stock
1 tablespoon oyster sauce
2 teaspoon light soy sauce
1 teaspoon sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch
- Stir fry
2 1/2 tablespoons vegetable oil
2 dried Chinese chili pepper , halved crosswise
2 scallions , sliced into 2” pieces, white and green parts divided
1 tablespoon minced ginger
1 clove garlic , minced
1 tablespoon fermented black beans , rinsed, drained, and roughly chopped (*Footnote 1)
1/2 red onion , roll cut into bite-size triangles
2 tablespoons Shaoxing wine
Directions
- Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
- Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
- Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
- Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and cook for 1 minute, until just softened.
- Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
- Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot as a main dish.
