Shrimps in sweet and sour tomato paste sauce

Discussion in 'Recipes' started by ordo, Sep 8, 2012.

  1. ordo

    ordo

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    A classic Chinese shrimp recipe. I added a quick shrimp fumet.

    Raw shrimps. Some original recipes ask for unpeeled shrimps, but I like it this way. It's easier for the guests. Let the shrimps in a bowl with cold salted water for a while. Then behead, peel and devein. Keep the shells and heads apart for the fumet.

    If the shrimps are frozen, sink them in salted warm water for a while, then peel them.

    1. The fumet

    Use the heads and shells of the shrimps to make a quick and concentrated fumet.

    Water.

    Broken shrimp heads and shells.

    Slices of smashed ginger.

    1 small hot pepper, optional.

    Be careful with the salt.

    Let it simmer, filter solids and reduce.

    2. The sauce:

    2 Tsp. of tomato paste.

    1 Tsp. of Dou Pan Jian.

    2 Tsp. of Chinese black vinegar (balsamic works also).

    2 Tsp of black sugar.

    2 Tsp. of sesame oil.

    S&P (careful).

    Mix well.

    3. The shrimps and procedure

    Chop green onions, garlic and ginger.

    Quick wok sauté about 1 pound of shrimps with the green onions, the garlic and the ginger in peanut oil of the best quality. Mediocre peanut oil will ruin the dish. Deglaze with a touch of rice wine.

    Now pour the sauce in the wok. Sauté for a minute.

    Add the fumet until the sauce gets the desired texture. No starch is needed here.

     
  2. petemccracken

    petemccracken

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    I presume Dou Pan Jian is Black Bean Sauce?
     
     
  3. ordo

    ordo

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