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Clean recipe · omnivorescookbook.com

Cantonese Shrimp with Black Bean Sauce

Forget about takeout, my homemade Cantonese Shrimp with Black Bean Sauce is a restaurant-style stir fry recipe you can make in just 30 minutes. Juicy shrimp are coated in a glossy savory sauce made with fermented black beans, oyster sauce, Shaoxing wine, and fragrant aromatics for the most satisfying classic Cantonese flavor.

Original recipe: omnivorescookbook.com

Yield:
4 servings
Prep:
20 min
Cook:
10 min
Total:
30 min
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Cantonese Shrimp with Black Bean Sauce

Ingredients

  1. 1 pound shrimp ( , peeled and deveined )
  2. 1 tablespoon Shaoxing wine
  3. 1/4 teaspoon kosher salt
  4. 2 teaspoon cornstarch
  5. 1/3 cup chicken stock
  6. 1 tablespoon oyster sauce
  7. 2 teaspoon light soy sauce
  8. 1 teaspoon sugar
  9. 1/8 teaspoon white pepper
  10. 1 teaspoon cornstarch
  11. 2 1/2 tablespoons vegetable oil
  12. 2 dried Chinese chili pepper ( , halved crosswise )
  13. 2 scallions (, sliced into 2” pieces, white and green parts divided)
  14. 1 tablespoon minced ginger
  15. 1 clove garlic (, minced)
  16. 1 tablespoon fermented black beans (, rinsed, drained, and roughly chopped (*Footnote 1))
  17. 1/2 red onion (, roll cut into bite-size triangles)
  18. 2 tablespoons Shaoxing wine

Instructions

  1. Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
  2. Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
  3. Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
  4. Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and cook for 1 minute, until just softened.
  5. Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
  6. Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
  7. Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot as a main dish.