You are here

Shrimp And Scallion Pancakes With Chinese Black Bean Sauce

Diet.Chef's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 329

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 1003 mg334.3%

Sodium 9437.6 mg393.2%

Total Carbohydrates 109 g36.4%

Dietary Fiber 7.3 g29.4%

Sugars 40.8 g

Protein 86 g172.3%

Vitamin A 36.7% Vitamin C 65.2%

Calcium 36.8% Iron 42.8%

*Based on a 2000 Calorie diet


Shrimp And Scallion Pancakes With Chinese Black Bean Sauce Recipe