Shrimp in Black Bean Sauce

Name: Shrimp in Black Bean Sauce
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch; 1 tablespoon egg white; 2 tablespoons preserved black beans, mashed with 1-2 teaspoons water and ½ teaspoon sugar; 3 scallions, cut into 1-inch sections, white and green parts separated; 2 tablespoons preserved black beans, mashed with 1-2 teaspoons water and ½ teaspoon sugar; 2 tablespoons preserved black beans, mashed with 1-2 teaspoons water and ½ teaspoon sugar; ¾ teaspoon cornstarch dissolved in 3 tablespoons water or chicken stock; ¾ teaspoon cornstarch dissolved in 3 tablespoons water or chicken stock; ½ teaspoon salt; ¾ teaspoon cornstarch dissolved in 3 tablespoons water or chicken stock; 1 pound medium-sized fresh or frozen raw shrimp in the shell, shelled and deveined; 1 pound medium-sized fresh or frozen raw shrimp in the shell, shelled and deveined; 1 pound medium-sized fresh or frozen raw shrimp in the shell, shelled and deveined; 1 large green pepper, seeded and roughly chopped; 4 tablespoons vegetable oil; 2 fresh red chiles, seeded and cut into small rounds (optional); 4-5 garlic cloves, finely chopped

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

In preparing this dish, the goal is to make the texture of the shrimp crisp. Thus, both ginger and alcohol are to be avoided.

Ingredients

1 pound medium-sized fresh or frozen raw shrimp in the shell, shelled and deveined
4 tablespoons ve

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Marinate the shrimp. Pat the shrimp dry, then add the salt, cornstarch, and egg white and stir in the same direction to coat. Leave to stand, covered, in the refrigerator for 1-2 hours. (It can also be left overnight.) This process gives the shrimp the crisp texture looked for when cooked.
Heat the wok over a medium heat until hot. Add