I was meant to write this for some time, made this several times but the photos were not too satisfactory. Anyway, I would love to share this with you, this dish is adapted from a popular traditional restaurant in Hong Kong called Tai Wing Wah Restaurant (大榮華酒樓).
The main restaurant is located in Yuen Long, New Territories. I heard that they have a new branch in Kowloon, gotta check it out when I am in Hong Kong. What amazed me is that you can used the traditional Chinese cooking ingredients to create a delicious dish. It’s a matter of mix of match. Lately I also learnt that you can mix the traditional chinese cooking sauce together to create another sauce to make roast pork similar to Cha Siu (叉燒). Will share with you another time.
You would have come across the prepared black bean garlic sauce for example, the one manufactured by Lee Kam Kee but do you know in old days, my mom used to prepare black bean sauce from scratch, it is actually most tasty than the prepared one but since most of us are busy, it is more convenient to buy the prepared version.
As for the dried Mandarin Peel, the ones I am using is home dried by my mom. It is a common practice in Hong Kong/ China. It is much cheaper to make yourself and the older you keep, the better they are. You can also buy from Chinese stores but my mom told me that some shops may cheat by soaking the peels in concentrated Chinese tea to make them look darker and kept for more years. The ones I am having now are Vintage 2004, haha! So if you buy from a shop, it’s not necessary to buy the dark ones.
- 12 medium sizes shrimps
- 1 tbsp black beans & dried Mandarin peels mix (see below)
- 1 shallots, cut into thin strips
- 2 cloves garlic, finely chopped
- 1 tbsp Chinese rice cooking wine
- 1 tsp sugar
- 1/2 tsp Maggi sauce (optional)
- Coriander (for garnish)
- 1 big fresh chili or 2 small ones, cut into thin slices (save a few pieces for garnish)
- cooking oil, e.g. sunflower oil
Black Beans & Dried Mandarin peel mix
- 3 tbsp whole black beans
- 1 whole dried Mandarin peel
- Cooking oil
- This can be prepared in advanced and can be kept in a small air-tight container for a few times use.
- Soak the dried Mandarin Peel (See picture below) until softened. Using a small knife, scrape off the inner white layer. Pat dry with kitchen paper. Finely chopped into small pieces.
- Soak the black beans (See picture below) for a while and drain to remove excess water.
- Heat a little cooking oil in a wok, when the oil is hot enough, add in the mandarin peel pieces and black beans, stir-fry for a short while, and give a final touch with a little dark soy sauce.
- Let it cool down and keep in air tight container and in fridge.
To prepare the dish:
- Wash the shrimps and cut the legs of the shrimps as well as the sharp parts on the heads.
- Heat up some cooking oil in a wok, and add in the shallots and garlic, stir-fry for about a minute or so, add in the shrimps and stir fry until about 80% cooked. Then add in 1 tbsp black beans & Mandarin peel mix as well as the red chili pieces.
- Keep stirring and add in the chinese cooking wine, sugar and Maggi sauce. The dish is ready when all liquid is dried out.
- Serve immediately and garnish with some coriander and fresh red chili.