Recipe Category: Seafood
pagect=recipes,popular-recipes,seafood,:recipes,popular-recipes,most-popular,popular+seafood
Ingredients
- Serving Size : 6
- 1 pound Small shrimp
- 1/4 cup Peanut oil
- 1 tablespoon Pale dry sherry
- 1 tablespoon Fermented black beans
- 1 teaspoon Chopped garlic
- 1/4 teaspoon Sugar
- 1 tablespoon Soy sauce
- 1/8 teaspoon Black pepper
- 2 scallions – finely chopped
- 1 cup Chicken broth
- 2 tablespoons Cornstarch
- 2 Eggs – lightly beaten
Method
- 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 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 doesn’t 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.
Full List of Seafood Recipes
Full List of Sauce Recipes