Cantonese Shrimp with Black Bean Sauce
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound shrimp ( , peeled and deveined )
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon kosher salt
- 2 teaspoon cornstarch
- 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
- 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
Method
- 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.