Jumbo Shrimp In Black Bean Sauce Recipe

Prep the shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails. Place shrimp in a medium bowl.

Add shaoxing wine, 1 tsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp white pepper to the shrimp. Toss until evenly coated. Let marinate 10–15 minutes while you prep the rest of the ingredients. The cornstarch gives the shrimp a smooth finish when cooked.

Prepare the fermented black beans: place the measured black beans in a small bowl and cover with warm water. Swish gently to remove excess salt, then drain and lightly chop the beans. This mellows the intensity and prevents gritty bits in the sauce.

Combine sauce liquids: in a small bowl mix the light soy sauce, oyster sauce, dark soy sauce (if using), sugar and the stock. Stir until sugar dissolves. Set aside.

Make the cornstarch slurry: in another small bowl, whisk 1 tsp cornstarch into 1 tbsp cold water until smooth. Keep aside.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat. When the oil shimmers, add the chopped fermented black beans and fry, stirring, for about 20–30 seconds to bloom their flavor. Be careful not to burn them.

Add julienned ginger, the white parts of the scallions, and minced garlic to the wok. Stir-fry 20–30 seconds until fragrant, taking care not to let the garlic brown. If using sliced red chili, add it now for a slight heat.

Pour in the prepared sauce mixture and bring to a simmer. Taste and adjust: add a pinch more sugar if too salty or a few drops of water if too intense. Let the sauce reduce slightly for about 1–2 minutes.

Stir the cornstarch slurry once more (it may separate) and pour into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens to a glossy consistency. Turn heat to low and stir in 1/2 tsp sesame oil for aroma. Keep sauce warm on the side while you cook the shrimp.

Reheat the wok or a clean large skillet over high heat until very hot. Add a thin film of oil (about 1 tsp) and swirl.

Add the marinated shrimp in a single layer (work in two batches if necessary to avoid overcrowding). Sear the shrimp 1–1.5 minutes per side, stirring or tossing once, until they are pink, opaque, and just cooked through. Jumbo shrimp cook quickly — avoid overcooking.

When the shrimp are nearly done, pour the warm black bean sauce into the wok with the shrimp and toss gently to coat. Cook together 30–45 seconds to marry flavors and heat through. Adjust seasoning with a pinch of salt or a teaspoon more soy if desired.

Turn off the heat and stir in the green parts of the scallions. Transfer to a serving plate and garnish with extra scallion slices and toasted sesame seeds if using.

Serve the jumbo shrimp in black bean sauce immediately over steamed jasmine rice or alongside fried rice. Provide extra soy or chili on the side for guests to adjust heat and saltiness.