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Master Shrimp Sauce
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WINE NOTES
Shoofly Viognier
Buzzcut 2005:
Un-wooded, with some lees contact for complexity. A fragrant blend
of four varieties: Verdelhop and Viognier give tones of tropical
fruit and peach; cool climate Sauvignon Blanc and Riesling add
crispness.
Delas 2003 Saint Esprit Cotes du
Rhone Rouge: Shows strength and pepperiness of syrah
grape. Deep garnet red with red berry aromas. Southern exposure on
steep granite hillsides.
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Master
Shrimp Sauce
Master
Makes about 8 cups
- 1 1/2 pounds ground pork
- 1 tablespoon minced ginger
- 2 tablespoons minced garlic
1 tablespoon fermented black beans, rinsed, minced
- 2 yellow onions, rough chopped
- 1/2 cup Shaoxing wine
- 1 quart chicken stock
- 1 1/2 pounds small shrimp, peeled and
deveined
- 1 heaping tablespoon cornstarch mixed with
3 tablespoons water (slurry)
- 2 tablespoons oyster sauce
- 1 bunch scallions sliced
- Juice of 1 lemon
- Grapeseed or canola oil
- Kosher salt and freshly ground white pepper
In a lightly oiled sauté pan over high heat,
add pork, season with salt and pepper, and brown, breaking up any
large chunks. When pork is fully cooked, let come to room
temperature and finely grind in a food processor. In a large stock
pot coated lightly with oil on medium-high heat, sauté the ginger,
garlic, beans and onions until soft, about 3-4 minutes. Season with
kosher salt and freshly ground black pepper to taste. Deglaze with
Shaoxing and reduce by 75%. Add chicken stock and reduce by 25%.
Place shrimp on a cutting board and, using 2 cleavers, finely chop
shrimp. Whisk cornstarch slurry into reduced mixture. Add shrimp,
pork, oyster sauce, scallions, and lemon juice. Stir constantly
until shrimp are cooked through, about 4 minutes. Check for flavor
and season with salt and pepper, if necessary. Keep Shrimp Sauce
warm for immediate use in recipes or allow to cool to room
temperature and store in an air-tight jar in the fridge.
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