Recipe by ellie_
Chinese hot and sour shrimp cooks quickly so need to have all ingredients ready before heating up the wok. Marinating time in not included in prep time (8-24 hours). Recipe source: Bon Appetit (January 1983)
Top Review by Hey Jude
Outstanding flavor in this dish! My husband and I wiped out the whole batch, served over steamed jasmine rice. While I was making it, I thought I would only give 4 stars, but after tasting it....5 all the way. Just a couple of minor problems....step #8 says to combine a bunch of ingredients, including garlic, but no garlic is mentioned in the ingredient list. I used two cloves and it was great. I also had to increase the cooking times for the shrimp and vegetables. I rinsed the salt off of the fermented black beans, as I usually do when using them, and mashed them up a little...don't leave them out, they really add a lot to this dish. We loved this Ellie, thanks for the recipe!
- 1 tablespoon sherry wine (or rice wine)
- 1 tablespoon peanut oil (or corn oil)
- 1 egg white
- 1 teaspoon kosher salt
- 1 1⁄2 tablespoons cornstarch
- 1 lb medium shrimp, peeled and de-veined
- 1⁄4 lb snow peas, ends cut off and strings removed
- 1⁄2 lb carrot, peeled and sliced (1/8-inch rounds)
- 2 tablespoons chinese fermented black beans (with salt--do not use ones seasoned with 5-spice powder)
- 2 tablespoons chopped green onions
- 2 teaspoons minced fresh ginger
- 3⁄4 teaspoon dried red pepper flakes
- 2⁄3 cup chicken broth
- 2 tablespoons sherry wine
- 2 tablespoons rice vinegar
- 4 teaspoons sugar
- 1 tablespoon soy sauce
- 4 cups water
- 4 tablespoons peanut oil (or corn oil)
- 1 tablespoon cornstarch, disolved in
- 1 1⁄2 tablespoons chicken broth
Directions See How It's Made
- To make marinade: Combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg white and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute).
- Transfer to medium bowl or mariniating dish.
- Add shrimp and toss.
- Cover and chill overnight or at least 8 hours.
- Cook snow peas in boiling water 5 seconds.
- Drain and rinse.
- Add snow peas to carrots and set aside.
- In a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside.
- Combine sauce ingredients (chicken broth- soy sauce) and set aside.
- In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.
- Add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked.
- Heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil.
- Reduce heat to medium high.
- Heat until garlic foams when dropped in pan.
- Add black bean/ginger mixture to wok and stir for 10-15 seconds.
- Add carrots to wok, cooking for 15 seconds before adding snow peas.
- Toss gently and cook another 10 seconds.
- Add sauce to wok.
- Bring mixture to a simmer, stirring well.
- Cover wok and simmer 20 seconds.
- Add shrimp to wok, swirling and stirring to combine with other ingredients.
- Reduce heat to low.
- Add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened.