Cantonese Shrimp in Black Bean Egg Sauce with Pork

What you need

• 300 g (10 oz) raw shrimp, peeled and deveined
• 1 tbsp Shaoxing wine, divided
• 3 tbsp cornstarch, divided
• 2 tbsp neutral oil
• 100 g (3 1/2 oz) ground pork
• 1 tbsp fermented black beans, rinsed and lightly chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 250 ml (1 cup) chicken stock
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 2 large eggs, lightly beaten
• 2 scallions, thinly sliced
• 1/2 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Toss the shrimp with 1 tsp of the wine and 1 tbsp of the cornstarch. Leave for 10 min.

2. 2

   Stir 2 tbsp cornstarch with 3 tbsp cold water in a small cup until smooth.

3. 3

   Heat the oil in a wok or large pan over high heat. Add the shrimp and stir-fry for 1 min until just pink on the outside, then lift out onto a plate.

4. 4

   Add the pork to the wok and break it up. Stir-fry until no pink remains, 2 min.

5. 5

   Add the black beans, garlic and ginger and stir for 20 seconds until fragrant.

6. 6

   Pour in the stock, the rest of the wine, the soy sauce, sugar and white pepper. Bring to a boil.

7. 7

   Stir the cornstarch mixture again and pour it in. Cook, stirring, until the sauce turns glossy and thick, about 1 min.

8. 8

   Return the shrimp and simmer for 1-2 min until cooked through, with no gray center.

9. 9

   Turn off the heat. Pour the eggs in a slow stream while stirring gently, so they set into soft ribbons in the hot sauce.

10. 10

    Stir in the scallions and sesame oil and serve at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.