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5 from 1 vote

Cantonese Style Black Bean Shrimp

This is one of my all time favorite authentic Chinese recipes, and one that I tried to recreate from Temple Spice Crab in Hong Kong
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Asian, Cantonese, Chinese, Hong Kong
Keyword Black Bean Prawns, Black Bean Sauce, Shellfish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 386kcal
Cost $10

Equipment

  • Bowl
  • Pan

Ingredients

  • 1 kg Shrimp The bigger the shrimp the better, less opportunity to overcook them. If you are buying already peeled and cleaned shrimp then use .5kg
  • 1 Red Bell Pepper chopped into large pieces
  • 1 White Onion chopped into large pieces
  • 1 inch Ginger grated into a paste (I used a microplane)
  • 2 cloves Garlic minced
  • 1 pinch Salt
  • 50 ml Rice Wine
  • Red Chili Flakes to taste
  • 1 tbsp Vegetable Oil or other high smoke point cooking oil
  • Sesame Oil optional
  • Green Onion chopped, for garnish

Black Bean Sauce

  • 2 tbsp Black Bean Paste I recommend Lee Kum Kee brand
  • 2 cups Chicken Stock or vegetable stock if you prefer
  • 1 tbsp Rice Wine Vinegar
  • 2 tsp Oyster Sauce
  • 2 tsp Sugar
  • 2 tsp Potato Starch can also use corn starch if you prefer

Instructions

  • Begin by peeling and cleaning all the shrimp. Place them in a bowl and add the rice wine, salt, chili flakes, and garlic.
  • In a bowl whisk together all the black bean sauce ingredients.
  • In a high walled pan on high heat add the oil along with the bell pepper, onion, and ginger. Stir and toss the pan so the ginger doesn't burn. Once you see the vegetables get a little char on the edges you can add the shrimp + shrimp marinade
  • Toss the pan so the shrimp aren't bunched up and the marinade mixes with the vegetables. After about 20 seconds pour in the black bean sauce. Stir the pan. Once the sauce comes to temperature and bubbles it will thicken and you should turn off the heat.
  • Move the black bean shrimp to a large dish to take off the heat from the pan. Serve alongside some white rice and garnish with a bit of chopped green onion. I personally like to drizzle a little sesame oil over the top, but you can skip that if you're not a fan.

Notes

I know this recipe is for 4 people, and if you were ordering in a restaurant along with other dishes and sides this is probably the proportion you would get, however if you're serving really hungry people this might only be enough for 2-3. 

Nutrition

Calories: 386kcal | Carbohydrates: 15g | Protein: 56g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 634mg | Sodium: 2482mg | Potassium: 457mg | Fiber: 2g | Sugar: 7g | Vitamin A: 936IU | Vitamin C: 51mg | Calcium: 380mg | Iron: 6mg