Shrimp With Sauce
Description
This classic Chinese-inspired dish combines tender small shrimp with a rich, savory sauce infused with fermented black beans and garlic. The secret lies in the silky egg ribbons that swirl through the broth, adding a luxurious texture to every bite. Its a perfect weeknight dinner that comes together in under 20 minutes, offering a balance of salty, umami, and slight sweetness. Serve it hot over steamed rice to soak up every drop of the flavorful sauce. Ideal for families seeking a comforting yet sophisticated meal without the fuss of complex preparation.Ingredients
Directions
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Clean and devein the shrimp, leaving the tail shells attached.
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Roughly chop the fermented black beans.
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Heat a 12-inch wok or 10-inch skillet over high heat for 30 seconds.
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Add 2 tablespoons of peanut oil, swirl to coat the pan, and heat for another 30 seconds until shimmering but not smoking.
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Add the shrimp and stir-fry for about 1 minute, or until they turn pink.
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Pour in the sherry, toss to combine, then transfer the shrimp mixture to a plate.
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Add the remaining oil to the hot pan.
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Add the black beans and garlic, stirring constantly for a few seconds until fragrant but not browned.
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Return the shrimp to the pan, then add soy sauce, sugar, black pepper, and scallions.
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Pour in the chicken broth and cover the pan; bring the liquid to a boil.
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In a small bowl, dissolve the cornstarch in 3 tablespoons of cold water or reserved broth to create a slurry.
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Pour the cornstarch slurry into the simmering sauce and stir until thickened and clear, about 30 seconds.
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Slowly drizzle the beaten eggs into the pan in a thin stream.
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Gently lift the ingredients from the bottom with a large spoon to encourage egg ribbon formation, avoiding vigorous stirring.
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Transfer immediately to a heated serving plate and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 499.7kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 6.5g33%
- Cholesterol 412.4mg138%
- Sodium 701.6mg30%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 0.5g2%
- Sugars 1.2g
- Protein 46.4g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the eggs from becoming rubbery.
Substitutions: You can substitute chicken broth with vegetable broth for a vegetarian version (using tofu instead of shrimp). If fermented black beans are unavailable, add an extra teaspoon of soy sauce and a pinch of miso paste for depth.
Tips: Ensure the wok is very hot before adding the shrimp to get a good sear. Do not overcook the shrimp, as they will become tough. The egg ribbon effect works best if the sauce is simmering gently when you pour in the eggs.
