SHRIMPS IN BLACK BEAN SAUCE

SHRIMPS IN BLACK BEAN SAUCE WITH GINGER AND SCALLIONS

1 Pound raw shrimps, in the shell

Salt

2 Tablespoons fermented salted black beans

2 Tablespoons dry sherry or shao hsing wine

3 Scallions, green parts included, trimmed and cut into 1½-inch lengths

4 Cloves garlic, peeled and flattened

12 Thin slices fresh ginger, peeled

2 Cups peanut, vegetable, or corn oil

½ Teaspoon sugar

1. Rinse the shrimps but do not peel. If shrimps are not de-veined use a pair of kitchen scissors, cut open one segment along the backside of each shrimp, leaving the shell on. Pull out the dark vein with a toothpick or skewer and discard. Once de-veined, rinse the shrimps under cold running water, then cover them with cold water and stir in about 2 tablespoons salt. Let stand 1hour, then drain and rinse under cold water.

2. Combine the black beans with 1 tablespoon of the wine and crush lightly with a spoon.

3. Set the scallions, garlic, and ginger aside in separate bowls.

4. In a wok or skillet heat the oil, and when hot and almost smoking add the shrimps. Cook over high heat, stirring, about 3 minutes, just until pink. Drain in a sieve-lined bowl and discard all but 3 tablespoons of the oil.

5. Add the black beans to the pan. Cook over high heat about 10 seconds. Add the garlic and ginger and cook about 5 seconds, stirring. Add the shrimps, sprinkle with salt to taste, and cook about 30 seconds, stirring. Add the sugar and the remaining wine and cook, stirring, until piping hot, about 10 seconds. Add the scallions and toss quickly, about 45 seconds, and serve hot.