Shrimp Stir-Fried In Bean Sauce

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #8, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month at Cookbook Countdown #8 is My Grandmother's Chinese Kitchen by Eileen Yin Fei-Lo. 

I've made Shrimp Stir-Fried In Bean Sauce. Medium to large sized prawns are best for this dish. Remove the heads, shells and deveined the prawns. However, I like to leave the tails on for dishes like this. 

As in stir-fry dishes, the cooking is done very quickly. Firstly the shrimps are marinated in the marinade ingredients, and left to stand for 30 minutes. Drain shrimps and reserve the marinade. The stir-fry is done by sauteing some ginger, bean sauce is added in, then the shrimps are added in, fry on both sides until almost cooked. Drizzle in the wine, and the reserved marinade.  Toss everything together and stir until prawns are cooked through. Turn off heat and stir in the chopped scallions. Serve hot.

Quick and simple stir-fry shrimp dish, and it is delicious! Great with rice, or even eat it on its own!


Shrimp Stir-Fried In Bean Sauce
(adapted from "My Grandmother's Chinese Kitchen", by Eileen Yin Fei-Lo)
Serves 4 to 6
Marinade
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1-1/2 teaspoons sugar
1/2 teaspoon grated ginger
2 teaspoons Chinese white rice wine, or gin

1-1/4 pounds extra large (about 32 to 36 per pound) fresh shrimp, heads removed, shelled, deveined, washed, dried

2-1/2 tablespoons peanut oil
1-1/2 teaspoons minced ginger
1 tablespoon bean sauce
1 tablespoon Chinese white rice wine, or gin
2 scallions, finely sliced

Mix all ingredients for marinade in a large bowl. Add shrimp, mix to coat and allow to rest 30 minutes. Drain through a strainer, reserve marinade.

Heat wok over high heat for 45 seconds. Add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add minced ginger and stir. Add bean sauce and stir. Add shrimp and spread in a thin layer, tipping wok from side to side to spread heat evenly. Turn over. Drizzle wine into wok around its edges. Toss mixture together. If the mix is too dry, add a bit of the reserved marinade. When shrimp turn pink, turn off heat, add scallions and toss to mix. Remove from wok, transfer to a heated dish and serve with cooked rice.

I'm linking this post with Cookbook Countdown #8 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray