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Shrimps in sweet and sour tomato paste sauce

post #1 of 3
Thread Starter 
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.
 

 

post #2 of 3

I presume Dou Pan Jian is Black Bean Sauce?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

I presume Dou Pan Jian is Black Bean Sauce?
 

 

 

Not so. Check here:
 
 
Doubanjian is a fermented Broad bean chili paste from Szechuan, China:
 
 
Good Doubanjiag is difficult to replace. Look here:
 
 
Of course you can try variants.
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