Shrimps With Black Bean Sauce

Ingredients

• ½ tablespoon white wine
• ½ teaspoon ginger juice (see note)
• ¾ tablespoon oyster-flavored sauce
• 1 teaspoon light soy sauce
• ½ teaspoon sesame oil
• ⅓ teaspoon salt
• ½ teaspoon sugar
• 1 ½ teaspoons cornstarch
• Pinch of white pepper
• ¾ pound large shrimps (about 24), shelled, deveined, washed and dried
• 2 tablespoons fermented black beans
• 3 garlic cloves
• 2 tablespoons peanut oil
• ¼ cup cold water
• Coriander sprigs for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    173 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 19 grams protein; 141 milligrams cholesterol; 703 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.

• To make ginger juice, grate fresh ginger on a very fine grater. Using cheesecloth or a garlic press, squeeze out the juice. A fresh, moist piece of ginger will produce more juice than a dry piece.

About 50 minutes