Shrimps With Black Bean Sauce Recipes

SHRIMP WITH BLACK BEAN SAUCE

Steps:

• Combine sauce ingredients and set aside.
• Heat wok over high heat for 30 seconds.
• Add garlic oil and coat the wok.
• When a wisp of white smoke appears, add garlic and black beans.
• Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
• Add wine by drizzling around the edges of the wok; mix well.
• When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
• Stir sauce and pour in the well.
• Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
• Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

SHRIMPS WITH BLACK BEAN SAUCE

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.

SHRIMP WITH BLACK BEAN SAUCE

Steps:

• In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
• While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE

Steps:

• Gather the ingredients.
• Rinse the shrimp and pat dry.
• Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
• In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
• Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
• Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
• Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
• Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.

SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE

Steps:

• PREPARATION.
• The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
• The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
• The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
• The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
• The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
• The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
• The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
• COOKING INSTRUCTIONS.
• In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
• Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
• Next add the pork mixture and stir-fry until it loses its pink coloring.
• Next add the stock and stir-fry until boiling.
• Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
• Next add the pre-cooked shrimp and cook for about a minute.
• While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
• Next add the egg mixture on top of the sauce.
• Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
• Then add the scallions.
• Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
• NOTES:.
• Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
• Serve with white rice on the side.