Cantonese Shrimp with Black Bean Sauce

Nguyên liệu

• 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

Cách làm

1. 1

   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.

2. 2

   Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.

7. 7

   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.