Black Pepper Shrimp Stir Fry
- Details
- Patty
- World Cuisine
Chinese black pepper shrimp stir fry recipe, no shell shrimp briefly sauteed with salt and pepper sauce, a few veggies, flavorful and delicious!
Here’s a recipe for a quick and simple shrimp stir fry with a delicious black pepper sauce.
Black pepper seasoning is also called black curry, like all curries it is a blend of spices: Coriander, cumin, black pepper, clove, green cardamom, fennel seeds and nigella. You experience a mix of different flavors with every bite, a little heat, some sweetness, a slight aniseed flavor. We all very much liked it in my family of three. This curry or cari comes mainly from Sri Lanka but is also widely used in Asian Cuisine.
I found this blend of black curry online at L’Ile aux Epices, an online store specializing in worldwide spices, blends of spices, salts and sugars, dehydrated and candied fruits, a dream come true for a curious cook and baker. L’Ile aux Epices ships worldwide.
About this recipe, I just briefly sauteed a few vegetables, then sauteed the shrimp and finally made my black pepper sauce.
This stir fry is a delicious and versatile dish, budget friendly, you can make it with the vegetables you have on hand, zucchini, cabbage, bean sprouts, etc. It can also be made with pork, chicken or tofu.
Personally, I always prefer to use raw shrimp, whether fresh or frozen, as I like the flavor and texture better but feel free to use cooked shrimp.
Serve this shrimp black curry stir fry with a bowl of rice, I count about 1 cup of rice for two servings and an additional cup for the very hungry ones.
If you enjoy stir fry recipes, you might be interested by my Chicken Curry Coconut Stir Fry or Chicken Chop Suey, both versatile recipes or click on my World Cuisine Category.
- 4 servings
- Easy
- 1 h 00
Recipe :
Ingredients:
Shrimp:
18 oz. (500 g.) raw shrimp, shelled
Vegetables:
2 shallots, thinly chopped
1 carrot, peeled, cut in small sticks
1 bell pepper, cut in chunks
1 or 2 large Paris mushrooms, sliced
6 shiitake mushrooms, stems discarded, chopped
1/2 cup (70 g.) bamboo shoots
2 green onions, cut in chunks
Sauce:
1/2 cup (120 ml) Mirin or white wine
4 tbsp. soy sauce
1 tbsp. fish sauce
1 tsp sugar
2 tsp ginger powder
1 heaping tbsp. black curry blend
Some vegetable oil for cooking
Sauteed the vegetables:
Into a wok or large frying pan, heat some vegetable oil on medium/high heat, add the shallots and carrot, cover the bottom of pan with water and cook for about 3 minutes
Add the remaining vegetables and stir fry for about 4 minutes, remove from the pan and set aside
Cook the shrimp:
Add the raw shrimp to the pan, cook until they just barely turn orange on each side, remove from the pan and set aside with the vegetables
Make the sauce:
Add all the ingredients for the sauce to the pan, stir, cook away to reduce the wine to half, taste and adjust seasoning if needed, if you want more sauce add 1/4 or 1/3 cup of water and cook to reduce to your liking
Put all the vegetables and shrimp back into the pan, stir to re-heat and distribute the sauce
Serve with a bowl of rice
Enjoy!
Recipe adapted and translated from l'Ile aux Epices, click here for their recipe
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