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Shrimp And Scallion Pancakes With Chinese Black Bean Sauce

Diet.Chef's picture
Ingredients
  Shredded ginger 1⁄3 Cup (5.33 tbs)
  Whole eggs 2
  Egg white 1
  Sesame oil 1 Teaspoon
  Garlic 1⁄2 Teaspoon, minced
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Shelled and deveined shrimp 1⁄2 Pound, cut into pieces
  Scallions 1 Cup (16 tbs), thinly sliced
  Bean sprouts 1 Cup (16 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), finley diced
  Mushrooms 1⁄2 Cup (8 tbs), finley diced
  Vegetable oil 1 1⁄2 Teaspoon
  Chinese black bean sauce 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Beef stock/Canned broth 1 Cup (16 tbs)
  Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Rice vinegar/1 teaspoon distilled white vinegar 2 Teaspoon
  Sugar 1 Teaspoon
  Chinese salted black beans 1 Tablespoon
Directions

1. Put the ginger in a double layer of cheesecloth and squeeze over a bowl to wring out 1 tablespoon ginger juice.
2. In a large bowl whisk together the whole eggs, egg white, sesame oil, garlic, salt, pepper and ginger juice. Stir in the shrimp, scallions, bean sprouts, celery and mushrooms.
3. Place a large heavy nonstick skillet over moderately high heat. Brush with 1/2 teaspoon of the vegetable oil. Using a 1/4 cup measure, (stir each time to combine the ingredients) ladle in 4 pancakes and spread out the vegetables to distribute evenly. Reduce the heat to moderate and cook until lightly browned on the bottom, 1 to 2 minutes. Turn with a spatula and cook until lightly browned on the other side, about 1 minute longer. Transfer to a warm platter and cover with aluminum foil to keep warm. Wipe the skillet with a paper towel and repeat twice, using 1/2 teaspoon oil for each batch.
4. In a small nonreactive saucepan, combine the cornstarch and broth; stir until smooth. Stir in the sherry, soy sauce, vinegar and sugar. Bring just to a boil over moderate heat, stirring constantly, until thickened and translucent, about 2 minutes.
5. Remove from the heat and stir in the black beans and sesame oil, pressing against the beans with a fork to mash them slightly.
6. Pour the warm sauce over the pancakes and serve hot.

Recipe Summary

Course: 
Main Dish
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Shrimp

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