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.