Shrimp And Scallion Pancakes With Chinese Black Bean Sauce Recipe
Ingredients
| Ginger | 1/3 Cup (16 tbs), shredded | |
| Whole eggs | 2 | |
| Egg white | 1 | |
| 1 teaspoon Oriental sesame oil | ||
| Garlic | 1/2 Teaspoon, minced | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1/2 pound shelled and deveined shrimp, cut into 1/2-inch pieces | ||
| Scallions | 1 Cup (16 tbs), thinly sliced | |
| Bean sprouts | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Mushrooms | 1/2 Cup (16 tbs), finley diced | |
| Vegetable oil | 1 1/2 Teaspoon | |
| CHINESE BLACK BEAN SAUCE | ||
| Cornstarch | 1 Tablespoon | |
| 1 cup beef stock or canned broth | ||
| Dry sherry | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 2 teaspoons rice vinegar, or 1 teaspoon distilled white vinegar | ||
| Sugar | 1 Teaspoon | |
| 1 tablespoon Chinese salted black beans | ||
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.
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.
Chef
