Seafood and fermented black beans are commonly combined in Cantonese-style dishes. It’s amazing how everyday ingredients take on a whole new character with just a little of this extraordinary seasoning. This family-style dish is not usually served at banquets. It is not considered elegant enough because the dark sauce covers the coral-colored shrimp. At home it is enjoyed with great relish.–Helen Chen
Shrimp with Black Beans Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 3 to 4
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 pound large shrimp, shelled and deveined
- 3 tablespoons canola oil
- 1 tablespoon thinly sliced scallions
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, crushed with the side of a knife and peeled
- 3 tablespoons fermented black beans, coarsely chopped
- 1. In a medium bowl, whisk together the wine and cornstarch. Add the shrimp and mix well.
- 2. In a wok or stir-fry pan, heat the oil over high heat until hot but not smoking. Test by dipping the spatula into the shrimp mixture and then into the oil; it should sizzle. Add the scallions, ginger, garlic, and black beans and stir a few times.
- 3. Mix up the shrimp mixture and add it to the pan. Add 2 tablespoons water and cook, stirring constantly, until the shrimp is opaque, about 2 minutes. Taste the sauce and add salt as needed. Serve immediately.
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Testers ChoiceTesters Choice
Jul 08, 2009
This delicious stir-fry is also ridiculously fast and easy. The recipe works perfectly as written. One tip I have to get the very best results is when you add the shrimp to the wok, don’t just dump it all in. Scatter the shrimp about the wok in a single layer. Let them sit still for a few seconds, then start stir-frying. I also like to very briefly brine the shrimp before stir-frying them. This only takes about 5 minutes, so it isn’t a big deal. Just fill a bowl with water, add some salt (I don’t measure, I just salt it like it’s pasta water), and let sit for 5 minutes or so. The exact time isn’t critical, but you don’t want leave them for a long time in the brine. This quick bath helps ensure that the shrimp stay juicy and succulent when exposed to the high heat of the wok.
Shrimp with Black Beans Recipe © 2009 Helen Chen. Photo © 2009 Jason Wyche. All rights reserved.