SHRIMPS WITH BLACK BEAN SAUCE

Shrimps With Black Bean Sauce image

Provided by Eileen Yin-Fei Lo

Time 50m

Yield Four servings

Number Of Ingredients 15

Ingredients

1/2 tablespoon white wine
1/2 teaspoon ginger juice (see note)
3/4 tablespoon oyster-flavored sauce
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1/3 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons cornstarch
Pinch of white pepper
3/4 pound large shrimps (about 24), shelled, deveined, washed and dried
2 tablespoons fermented black beans
3 garlic cloves
2 tablespoons peanut oil
1/4 cup cold water
Coriander sprigs for garnish

Steps:

In a cup, mix together the white wine and the ginger juice. Then, in a bowl, combine this with the oyster sauce, soy sauce, sesame oil, salt, sugar, cornstarch and white pepper. Stir in the shrimps and let stand for 30 minutes to an hour.
Meanwhile, wash the beans three times and drain well. In a bowl, mash together the black beans and the garlic to make a paste. Reserve.
Heat the wok over high heat for 30 seconds. Add the peanut oil and heat until a wisp of white smoke appears. Add the bean and garlic paste, breaking it up with a spatula and cooking until the garlic turns brown. Drain the shrimps, reserving the marinade, and place the shrimps in the wok, separating them into a single layer. Tip the wok from side to side to assure even cooking, then after about 10 or 15 seconds turn the shrimps over and stir together with the paste.
As the shrimps cook, add the marinade to the wok and continue to stir-fry. There should be enough moisture to cook properly. If not, add a little water. When the shrimps turn pink and curl up, after about one minute, they are ready. Turn off the heat, remove the shrimps and beans from the wok and serve immediately with cooked rice. Garnish with sprigs of coriander.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 1 gram, TransFat 0 grams