Shrimp with black bean sauce is a Cantonese classic, and this version comes together in about 30-40 minutes with pantry staples and a handful of aromatics. A quick marinade of Shaoxing wine, salt, and cornstarch gives each shrimp a thin protective coating that keeps it juicy through a hot sear.
The technique that sets this dish apart is the browning. Spread the shrimp in a single layer and leave them untouched for a full minute so the bottoms develop a light golden crust. That crust delivers the restaurant-style flavor, and it only forms if the shrimp aren’t constantly moving around the wok.
Roughly chopping the fermented black beans keeps them from staying firm and distinct in the sauce. When they hit the hot oil, the chopped beans release their fragrance right away, giving the dish a fresher, more complex flavor. A splash of Shaoxing wine after the aromatics deglazes the wok, lifting the browned bits from the bottom and folding that savory depth into the sauce. Skip this step and the wok stays scorched while the sauce loses richness.
Serve the shrimp on a large platter with a bowl of steamed jasmine rice. The sauce is at its glossiest in the first few minutes off the heat, and the rice soaks it up to complete a proper Cantonese-style meal.
About portion control. Even with the addition of a bell pepper and using a whole red onion instead of a half, we only got 3 decent-sized servings from this recipe — and that was with a side salad.
Cantonese Shrimp with Black Bean Sauce
Ingredients
Marinating
- 1 lb. shrimp, peeled and deveined
- 1 Tbsp. Shaoxing wine
- 1/4 teaspoon kosher salt
- 2 tsp. cornstarch
Sauce
- 1/3 cup chicken stock
- 1 Tbsp. oyster sauce
- 2 tsp. light soy sauce
- 1 tsp. sugar
- 1/8 tsp. white pepper
- 1 tsp. cornstarch
Stir fry
- 2 1/2 Tbsp. vegetable oil
- 2 dried Chinese chili pepper, halved crosswise
- 2 scallions, sliced into 2” pieces, white and green parts divided
- 1 Tbsp. minced ginger
- 1 clove garlic, minced
- 1 Tbsp. fermented black beans, rinsed, drained, and roughly chopped
- 1 bell pepper, any color, cut into 1/2″ chunks
- 1 red onion, roll cut into bite-size triangles
- 2 Tbsp. Shaoxing wine
Directions
- Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
- Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
- Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
- Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and bell pepper and cook for 1-2 minutes, until just softened.
- Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
- Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot over steamed rice as a main dish.
Adapted from a recipe from omnivorescookbook.com
