A classic Cantonese dish combining fermented black soybeans and fresh prawns to create an unmatchable umami flavor. Simple to prepare yet delivers restaurant-quality results.
Tiger prawns or large shell-on shrimpabout 1 lb, legs removed and head trimmed in front of eyes16
cornstarch2 tbsp
oilfor initial pan-frying, plus 1 tbsp for the sides2-3 tbsp
shallots, minced2
garlic cloves, minced2 cloves
fresh ginger, minced½ oz
red bell pepper, thinly sliced1 oz
onion, thinly sliced½ oz
fermented black bean sauce
1 tsp
oyster sauce1 tbsp
light soy sauce1 tbsp
sugar1 tbsp
white pepper¼ tsp
cooking wine1 tsp
sesame oildrizzled at the end1 tsp
Steps
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1
Prepare the prawns by removing the legs, trimming the head in front of the eyes, and cutting the tail at a 45-degree angle to create a flared phoenix tail shape
2
Use a toothpick to devein the shrimp by gently extracting the black vein that runs along the back between the shell segments
3
Lightly dust the cornstarch over the flat sides of the deveined shrimp to enhance fragrance when frying and reduce oil splatter
4
Roughly mince two shallots, smash and peel two garlic cloves then mince them, slice ginger then cut into strips and mince
5
Thinly slice the red bell pepper and onion
6
Mix together fermented black bean sauce, oyster sauce, light soy sauce, sugar, white pepper, and cooking wine to create the sauce, then taste and adjust as needed
7
Heat the wok on high until it just begins to smoke, add 2-3 tablespoons of oil and swirl to coat evenly
8
Gently place each shrimp into the hot wok one at a time, use chopsticks to gently nudge them to prevent sticking, then reduce to medium heat
9
Tilt the wok to distribute oil evenly, add another tablespoon of oil to the sides, and pan-fry for about 2 minutes until the shells turn golden brown
10
Flip the shrimp one at a time and pan-fry the other side for about 2 minutes until the shells are crispy and turn orange, repositioning occasionally for even cooking
11
Lower the heat, push the shrimp to the side of the wok, add shallots, garlic, and ginger, and stir-fry for 40-50 seconds until fragrant
12
Increase heat, add bell pepper and onion, stir-fry for 20-30 seconds, then bring the shrimp back to the center and mix everything together
13
Lower the heat, pour in the prepared sauce, increase heat to reduce the liquid, and toss everything together for 30-40 seconds until well combined
14
Turn off heat, drizzle with 1 teaspoon of sesame oil, mix through, and plate the prawns with the peppers and onions
PrimedTableBETA
