Name: Shrimp with Black Beans (Dau See Chau Har)
Cuisine: China
Ingredients: 1½ tablespoons oyster sauce; 3 teaspoons cornstarch; Pinch of white pepper; 1 teaspoon sugar; ½ to 1 teaspoon salt; 4 tablespoons black beans: wash three times and drain; 4 to 6 garlic cloves; 2 teaspoons light soy sauce; 1 teaspoon sesame oil; 1 tablespoon white wine mixed with 1 teaspoon ginger juice; 1½ pounds shrimp: shell, devein, wash, and dry; ½ cup cold water (reserve for final cooking); 3½ tablespoons peanut oil

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This Cantonese dish is almost a signature of the province. Mention the preparation to a Chinese and he will think, and say: Canton.

Ingredients

4 tablespoons black beans: wash three times and drain
4 to 6 garlic cloves
1½ pounds

Asia
China
Canton
Fish course
Pescatarian

Method

Mash together the black beans and the garlic to make a paste. Reserve. Marinate the shrimp; allow to stand for 30 minutes to 1 hour.
In a wok heat the peanut oil over high heat until white smoke appears. Add the bean and garlic paste, break up with a spatula and cook until garlic turns brown. Drain shrimp, reserving the marinade, and place in the wok, separatin

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Ingredients

Method

Part of