Stir-Fried Prawns with Black Bean Sauce Recipe

豉汁炒虾仁食谱

4.8

豉汁炒虾仁的浓郁和美味令人愉悦。这道经典菜肴将多汁的虾仁、芳香的豉汁和新鲜的蔬菜结合在一起，做出一道既令人满意又易于烹饪的菜肴。这道菜非常适合快速的家庭晚餐或共享盛宴，以其大胆而均衡的口味抓住了粤菜烹饪的精髓。

Ingredients:

  • 500 克大虾，去皮、去筋
  • 1 个红辣椒，切片
  • 1 个中号洋葱，切片
  • 2 根葱，切碎
  • 3 瓣大蒜，切碎
  • 1 茶匙 姜，切碎
  • 2 汤匙发酵黑豆，冲洗并捣碎
  • 2 汤匙 黑豆酱
  • 1 汤匙 蚝油
  • 1茶匙糖
  • 2 汤匙 酱油
  • 1 汤匙 绍兴酒
  • 1 茶匙 玉米粉
  • 1/4杯水
  • 3 汤匙 植物油

Instructions:

  1. Prepare the Ingredients
    1 Prepare the Ingredients

    Rinse the prawns and pat them dry. In a small bowl, mix soy sauce, Shaoxing wine, and cornflour. Marinate the prawns for 10 minutes. Slice the capsicum, onion, and spring onions, and mince the garlic and ginger.

  2. Cook the Prawns and Aromatics
    2 Cook the Prawns and Aromatics

    Heat 2 tablespoons of oil in a wok over high heat. Add the prawns and stir-fry for 2 minutes until pink and nearly cooked through. Remove and set aside. In the same wok, add another tablespoon of oil and stir-fry the garlic, ginger, and black beans until fragrant.

  3. Combine and Serve
    3 Combine and Serve

    Return the prawns to the wok along with the capsicum, onion, and spring onions. Stir in the black bean sauce, oyster sauce, sugar, and water. Toss well and cook for 2–3 minutes until the sauce thickens and coats the prawns evenly. Serve hot over steamed rice for a delicious Cantonese-inspired meal.

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