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Shrimp In Black Bean Sauce

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Makes: 1 servings adjust



  • 1 pound Shrimp
  • 1 tablespoon Sake
  • 14 teaspoon Salt

Step 1

Rinse the shrimp and pat dry. Place the shrimp in a bowl and stir in the marinade ingredients (1 tablespoon rice wine, 1/4 teaspoon salt). Marinate the shrimp for 15 minutes.


  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sake
  • 1 teaspoon Sugar
  • 34 cup Chicken Broth
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water

Step 2

In a small bowl, combine the sauce ingredients (1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1 teaspoon granulated sugar, 3/4 cup chicken broth). Set aside. In a separate small bowl, stir the 1 tablespoon cornstarch into the 2 tablespoons water. Set aside.


  • 2 tablespoons Peanut Oil
  • 2 tablespoons Black Bean and Garlic Sauce
  • 2 teaspoons Fresh Ginger
  • 1 Red Bell Pepper
  • 2 Green Onions

Step 3

Heat the wok and add oil. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic. Add the shrimp. Stir-fry briefly then push to the sides and add the red bell pepper. Stir-fry for about a minute, adding a bit of water, broth or rice wine or dry sherry if it begins to dry out. Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch water mixture a quick re-stir and add into the sauce, stirring to thicken. Stir to mix the sauce with the shrimp and vegetables. Stir in the green onion. Serve hot over rice.
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