Cantonese Prawns with Black Bean Sauce
A delicious and authentic cantonese and dim sum recipe for Cantonese Prawns with Black Bean Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 pound prawns ( , peeled and deveined )
- • 1 tablespoon Shaoxing wine
- • 1/4 teaspoon flaky sea salt
- • 2 teaspoon cornflour
- • 1/3 cup chicken stock
- • 1 tablespoon oyster sauce
- • 2 teaspoon light soy sauce
- • 1 teaspoon sugar
- • 1/8 teaspoon white pepper
- • 1 teaspoon cornflour
- • 2 1/2 tablespoons vegetable oil
- • 2 dried Chinese chilli pepper ( , halved crosswise )
- • 2 spring onions (, sliced into 2” pieces, white and green parts divided)
- • 1 tablespoon minced ginger
- • 1 clove garlic (, minced)
- • 1 tablespoon fermented black beans (, rinsed, drained, and roughly chopped (*Footnote 1))
- • 1/2 red onion (, roll cut into bite-size triangles)
- • 2 tablespoons Shaoxing wine
Preparation Steps
Combine the prawns, Shaoxing wine, salt and cornflour 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 cornflour. Stir to combine.
Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the prawns into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the prawns are almost cooked through. Transfer the prawns to a plate.
Add the remaining 1 1/2 tablespoons oil, dried chiles, spring onions whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and cook for 1 minute, 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 cornflour completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
Add back the prawns and spring onions green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot as a main dish.