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.
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.
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.