Shrimp With Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Small shrimp,
1/4 cup: Peanut oil,
1 tbsp: Pale dry sherry,
1 tsp: Fermented black beans,
1 tsp: Chopped garlic,
1/4 tsp: Sugar,
1 tbsp: Soy sauce,
1/8 tsp: Black pepper,
2: Fine chopped scallions,
1 cup: Chicken broth,
2 tbsp: 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 doesnt 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.
Source from luhu.jp
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 doesnt 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.
Source from luhu.jp