Shrimp With Sauce

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.

Cooking Method: Boiling, Smoking, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 499.7

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

1 pound Small shrimp
1/4 cup Peanut oil
1 tablespoon Pale dry sherry
1 teaspoon Fermented black beans
1 teaspoon Chopped garlic
1/4 teaspoon Sugar
1 tablespoon Soy sauce
1/8 teaspoon Black pepper
2 Fine Chopped scallions
1 cup Chicken broth
2 tablespoon Cornstarch
2 Lightly Beaten eggs

Directions

1
Clean and devein the shrimp, leaving the tail shells attached.
2
Roughly chop the fermented black beans.
3
Heat a 12-inch wok or 10-inch skillet over high heat for 30 seconds.
4
Add 2 tablespoons of peanut oil, swirl to coat the pan, and heat for another 30 seconds until shimmering but not smoking.
5
Add the shrimp and stir-fry for about 1 minute, or until they turn pink.
6
Pour in the sherry, toss to combine, then transfer the shrimp mixture to a plate.
7
Add the remaining oil to the hot pan.
8
Add the black beans and garlic, stirring constantly for a few seconds until fragrant but not browned.
9
Return the shrimp to the pan, then add soy sauce, sugar, black pepper, and scallions.
10
Pour in the chicken broth and cover the pan; bring the liquid to a boil.
11
In a small bowl, dissolve the cornstarch in 3 tablespoons of cold water or reserved broth to create a slurry.
12
Pour the cornstarch slurry into the simmering sauce and stir until thickened and clear, about 30 seconds.
13
Slowly drizzle the beaten eggs into the pan in a thin stream.
14
Gently lift the ingredients from the bottom with a large spoon to encourage egg ribbon formation, avoiding vigorous stirring.
15
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.

Keywords: shrimp, chinese, stir-fry, sauce, garlic, black beans, fermented, egg drop, seafood, dinner, quick meal, umami, wok, scallions, soy sauce, sherry, cornstarch, peanut oil, chicken broth

Read it online: https://www.chefs-mate.com/recipe/shrimp-with-sauce/