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Hot and Sour Shrimp Recipe
Overview
Hot and Sour Shrimp is a classic Chinese dish that balances bold flavors of spicy and tangy elements with tender shrimp, crunchy vegetables, and a savory sauce. This recipe, adapted from Bon Appetit (January 1983), showcases the essence of quick stir-frying techniques and the vibrant flavors of Chinese cuisine.
Recipe Information
- Name: Hot and Sour Shrimp
- Source: Bon Appetit (January 1983)
- Category: Chinese
- Keywords: Asian, < 60 Mins, Stove Top
- Servings: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Total Time: 40 minutes
- Calories: 402.9 per serving
- Rating: 5 stars (based on 1 review)
Ingredients
Quantity | Ingredient |
---|---|
1 tbsp | Sherry wine |
1 tbsp | Kosher salt |
1 1/2 tbsp | Cornstarch |
1 | Egg white |
1 1/2 | Medium shrimp, peeled and deveined |
1 | Snow peas |
1 | Carrot, julienned |
1/4 cup | Fermented black beans |
1/2 cup | Green onions, chopped |
2 tbsp | Fresh ginger, minced |
2 | Garlic cloves, minced |
2/3 cup | Chicken broth |
2 tbsp | Rice vinegar |
2 tbsp | Sugar |
4 tbsp | Soy sauce |
1 cup | Water |
1 tbsp | Vegetable oil |
Instructions
-
Marinate the Shrimp:
- In a food processor, combine 1 tablespoon of sherry wine, kosher salt, 1 1/2 tablespoons of cornstarch, and the egg white. Process until smooth and thick, about 1 minute.
- Transfer the mixture to a medium bowl or marinating dish.
- Add the shrimp to the bowl, toss to coat evenly.
- Cover and refrigerate for at least 8 hours or overnight.
-
Prepare the Vegetables:
- Blanch the snow peas in boiling water for 5 seconds, then drain and rinse under cold water.
- Combine the blanched snow peas with the julienned carrots in a bowl and set aside.
-
Prepare the Flavor Base:
- In a small bowl, mix together fermented black beans, chopped green onions, minced ginger, minced garlic, and dried red pepper flakes. Set aside.
-
Prepare the Sauce:
- In another bowl, combine chicken broth, rice vinegar, sugar, soy sauce, and water. Set aside.
-
Cook the Shrimp:
- In a small saucepan, bring 4 cups of water and 1 tablespoon of oil to a simmer over medium-high heat.
- Add the marinated shrimp mixture to the saucepan and cook for about 1 minute, or until the shrimp is partially cooked.
- Drain the shrimp mixture and set aside.
-
Stir-Fry the Dish:
- Heat a wok over high heat and add 3 tablespoons of vegetable oil, swirling to coat the pan.
- Reduce the heat to medium-high.
- Add the black bean and ginger mixture to the wok, stir-frying for 10-15 seconds until fragrant.
- Add the julienned carrots to the wok, stir-frying for 15 seconds, then add the snow peas.
- Toss gently and cook for another 10 seconds.
-
Combine and Simmer:
- Pour the prepared sauce into the wok.
- Bring the mixture to a simmer, stirring well to combine all ingredients.
- Cover the wok and simmer for 20 seconds.
-
Final Assembly:
- Add the cooked shrimp to the wok, swirling and stirring to combine with the vegetables and sauce.
- Reduce the heat to low.
- Add the remaining cornstarch mixture (cornstarch mixed with a little water) to the wok, stirring continuously until the sauce thickens, about 10-15 seconds.
-
Serve:
- Once the sauce has thickened to your desired consistency and the shrimp is fully cooked, remove from heat.
- Serve hot, garnished with additional chopped green onions if desired.
Notes:
- Marinating Time: The marinating time for the shrimp (8-24 hours) is not included in the prep time of 30 minutes.
- Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Pairing: Serve hot and sour shrimp with steamed rice or noodles for a complete meal.
Enjoy your Hot and Sour Shrimp!
This recipe captures the essence of Chinese cooking with its vibrant flavors and quick cooking technique, making it perfect for a flavorful meal that can be prepared in under an hour.