Chili Peppers, Black Beans Meet Chinese Wine
This delicate Mandarin dish is quickly made and goes well with White Rice and as the Fish course in a standard Chinese meal plan. When cooking, first arrange according to the Mise en Place for best results.
Shrimp with Hot Peppers / 辣椒蝦
1 pound Large Shrimp
1 Egg Whie
1 tablespoon Cornstarch
2 tablespoons Vinegar
2 tablespoons Soy Sauce
1 more tablespoon Cornstarch
1 tablespoon Sugar
2 tablespoons Chinese Wine, like Shao Xing Jiu, or Dry Sherry
4 cloves Garlic, finely mined
1/3 cup fresh Ho Green Chilies, finely sliced or
12 dried hot Red Peppers
1 tablespoon Black Beans, rinsed
3 cups Peanut Oil or other Vegetable Oil
First clean the Shrimp well, shelling and deveining and rinsing once more.
Put the Shrimp in a bowl with the Egg White and a tablespoon of Corn Starch and mix well. Let rest while preparing the rest of the Mise en Place.
To do this, combine the ingredients in The Mixture, and set aside.
When ready to cook the dish, Heat a wok. When it is hot, put in the Oil. When the Oil is hot, but not smoking, put in the Shrimp. Deep-fry the Shrimp until they are pink – it takes about a minute and a half. Drain, and keep the drippings.
Return three tablespoons of Oil to the wok. Turn the fire to high and when the Oil is very hot, put The Mixture into the wok and stir-fry about a minute, stirring all the time.
Return the Shrimp and continue stir-fry another 20-30 seconds, stirring all the time. The Shrimp should be well-coated with the sauce. Transfer to a heated platter and serve immediately. This will serve four together with the other dishes of a Chinese meal.