Shrimps in Black Bean Sauce Shrimps in Black Bean Sauce
favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Marination for Prawns
  • 300 g Black Tiger Prawns
  • ½ tbsp Dark Soy Sauce
  • 1 tbsp Black Peppercorns (freshly ground)
  • ½ tbsp Oyster Sauce
  • 1½ tbsps Corn Flour
Other ingredients
  • 1 Cup of red onions (cubed)
  • 1 Cup of green capsicum (cubed)
  • ½ Cup of chopped green onions
  • 2 Cloves of garlic (minced)
  • ½ Inch of ginger (finely julienned)
  • 1 Thai Red Chilli (finely chopped)
  • 1 tbsp Shaoxing wine
  • 2 tbsps Black bean sauce
  • 1 tsp Chilli oil
  • 1 tbsp Osyter sauce
  • Cup of warm water
  • 1 tsp Brown sugar
  • Salt for seasoning

Shrimps in Black Bean Sauce

  1. Marinate the shrimps with soy sauce, oyster sauce and the freshly ground black pepper and keep aside for 30 minutes. When you are ready to fry the shrimps, add the corn flour and toss the shrimps to coat all the pieces well. Heat a little oil in a wok and add the shrimps to the wok and shallow fry them for a couple of minutes each side till they are golden and crisp. Remove them from the wok with a slotted spoon and keep them aside on kitchen paper.
  2. Clean the wok and add 1-2 tbsp of oil to the wok. Once the oil is hot, add the julienned ginger, minced garlic and Thai red chilies and fry them for a couple of minutes till its aromatic. Keep an eye on them so that they don't brown and burn.
  3. Add the cubed red onions and the white parts of the green onions and fry till the onions are translucent. Then add the cubed green peppers and toss them for a couple of minutes. Note - I like to keep them crunchy and thus a couple of minutes works great for me. However if you would like it be softer then toss them and fry them longer.
  4. Glaze the pan with the Shaoxing wine and then add the black bean paste, oyster sauce, chili oil and brown sugar and mix everything well. Add the warm water and mix everything and let the sauce simmer for a couple of minutes till it gets thicker. Add back the shrimps in and toss them so that the sauce coats everything properly. Note - This version is quite dry with a light sauce, however if you want more sauce then add more water mixed with a little corn flour so that the gravy gets thicker and more velvety.
  5. Check the seasoning and add salt if needed. The black bean paste is quite salty so additional salt is usually not needed, however if you feel that it needs more salt then add it now.
  6. Switch off the heat and garnish with the green stalks of the green onions and slit red chilies and serve hot with steamed jasmine rice.
Shrimps in Black Bean Sauce Shrimps in Black Bean Sauce
favorite
print
like

Shrimps in Black Bean Sauce

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Marination for Prawns
  • 300 g Black Tiger Prawns
  • ½ tbsp Dark Soy Sauce
  • 1 tbsp Black Peppercorns (freshly ground)
  • ½ tbsp Oyster Sauce
  • 1½ tbsps Corn Flour
Other ingredients
  • 1 Cup of red onions (cubed)
  • 1 Cup of green capsicum (cubed)
  • ½ Cup of chopped green onions
  • 2 Cloves of garlic (minced)
  • ½ Inch of ginger (finely julienned)
  • 1 Thai Red Chilli (finely chopped)
  • 1 tbsp Shaoxing wine
  • 2 tbsps Black bean sauce
  • 1 tsp Chilli oil
  • 1 tbsp Osyter sauce
  • Cup of warm water
  • 1 tsp Brown sugar
  • Salt for seasoning
  1. Marinate the shrimps with soy sauce, oyster sauce and the freshly ground black pepper and keep aside for 30 minutes. When you are ready to fry the shrimps, add the corn flour and toss the shrimps to coat all the pieces well. Heat a little oil in a wok and add the shrimps to the wok and shallow fry them for a couple of minutes each side till they are golden and crisp. Remove them from the wok with a slotted spoon and keep them aside on kitchen paper.
  2. Clean the wok and add 1-2 tbsp of oil to the wok. Once the oil is hot, add the julienned ginger, minced garlic and Thai red chilies and fry them for a couple of minutes till its aromatic. Keep an eye on them so that they don't brown and burn.
  3. Add the cubed red onions and the white parts of the green onions and fry till the onions are translucent. Then add the cubed green peppers and toss them for a couple of minutes. Note - I like to keep them crunchy and thus a couple of minutes works great for me. However if you would like it be softer then toss them and fry them longer.
  4. Glaze the pan with the Shaoxing wine and then add the black bean paste, oyster sauce, chili oil and brown sugar and mix everything well. Add the warm water and mix everything and let the sauce simmer for a couple of minutes till it gets thicker. Add back the shrimps in and toss them so that the sauce coats everything properly. Note - This version is quite dry with a light sauce, however if you want more sauce then add more water mixed with a little corn flour so that the gravy gets thicker and more velvety.
  5. Check the seasoning and add salt if needed. The black bean paste is quite salty so additional salt is usually not needed, however if you feel that it needs more salt then add it now.
  6. Switch off the heat and garnish with the green stalks of the green onions and slit red chilies and serve hot with steamed jasmine rice.