SAUTéED SHRIMP WITH FERMENTED BLACK BEANS
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 8
Steps:
- Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
- Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
SHRIMPS WITH BLACK BEAN SAUCE
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.
Provided by SkipperSy
Categories Cantonese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
- The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
- The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
- The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
- The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
- The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
- The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
- The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
- COOKING INSTRUCTIONS.
- In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
- Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
- Next add the pork mixture and stir-fry until it loses its pink coloring.
- Next add the stock and stir-fry until boiling.
- Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
- Next add the pre-cooked shrimp and cook for about a minute.
- While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
- Next add the egg mixture on top of the sauce.
- Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
- Then add the scallions.
- Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
- NOTES:.
- Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
- Serve with white rice on the side.
STEAMED PRAWNS WITH FERMENTED BLACK BEANS
I am always on the prowl for interesting recipes that I can steam. When cooking a chinese meal, it is difficult to stir-fry more than one dish at a time. Steaming allows me to add additional courses that can cook in the backround.
Provided by Skypoodle
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the prawns by cutting along the top of the shell, and removing the sand vein. Leave the shell on because this keeps the prawns more tender, tasty and plump.
- Wash, drain and place prawns in a heatproof dish that will fit in your steamer.
- Wash black beans two times and mash into a paste with the chopped garlic.
- Combine with remaining ingredients except sesame oil.
- Pour mixture over the prawns then drizzle the sesame oil over the top.
- Place in steamer and steam for 10 minutes.
Nutrition Facts : Calories 80.1, Fat 2, SaturatedFat 0.3, Cholesterol 107.2, Sodium 877.8, Carbohydrate 2.7, Fiber 0.3, Sugar 0.2, Protein 12.2
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