Cantonese Shrimp

Recipe by silky
READY IN: 33mins




  • Peel and devein the shrimp.
  • Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
  • Peel and smash the garlic.
  • Rinse the black beans under hot water, then drain well.
  • In separate bowls, combine the First and Second Sauces so they are ready to be added.
  • Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
  • Drain and pat dry.
  • Place on a platter.
  • Heat a wok and add the oil.
  • Heat for 15 seconds, then add the ginger slices.
  • Stir until lightly browned, then add the garlic.
  • Stir until lightly browned.
  • Remove and discard both.
  • Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
  • Stir vigorously to mix and break up the meat.
  • Cook until the meat is no longer pink and add the green onions.
  • Stir another 30 seconds, add the shrimp, and stir to mix well.
  • Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
  • Shovel the contents of the wok to one side.
  • Mix the Second Sauce quickly and pour down the vacated side of the wok.
  • Stir to thicken with the point of the spatula.
  • Mix with the shrimp.
  • Reduce the heat.
  • Pour the beaten egg over the shrimp.
  • Allow to set for 15 seconds then fold in slowly until soft threads appear.
  • Stir gently to mix.
  • Remove to a platter and serve immediately.