05.09.2020, 12:00

Rice with sautéed shrimps and black pepper sauce

In just half an hour of preparation, the scent of sautéed shrimp, the spicy scent of black pepper sauce, Chinese cabbage ( Pak choi ) Returned with chopped garlic and oyster sauce. combine wonderfully to give that special taste appreciated by gourmets.
But before preparing this dish, it is necessary to make the black pepper sauce. It is possible to prepare a large quantity and store it in the refrigerator in jars.
Rice with sautéed shrimps and black pepper sauce
Ingredients
* Sauce

3 tablespoons of pepper
black ground
2 tablespoons of flour
5 tablespoons of broth
liquid chicken
50 ml of liquid cream
50 g of oyster sauce
70 g of sugar
15 g of salt
2 garlic cloves
½ onion
* Sautéed shrimps
400 g large prawns
80 ml of black pepper sauce prepared previously
1 red pepper
1 yellow pepper
1 green pepper
10 mushrooms shiitake
15 g of cornstarch
50 ml of water
Salt, chopped garlic, 1 leek
80 ml of cold water
20 ml of cornstarch
1 tablespoon of brine sauce

* Stir-fried pak choi
200 g of Chinese cabbage
1 clove of garlic, minced
30 ml of oyster sauce
Salt, vegetable oil
Preparation

* Black pepper sauce
- In a bowl, mix all the ingredients together. In a saucepan, flavor the garlic and chopped onion in hot vegetable oil, pour in the liquid and cook over medium heat until the sauce thickens. Let cool then store in jars.
* Sautéed shrimps
- Dissolve 80 ml of black pepper sauce in 50 ml of water and 15 g of cornstarch. Leave besides.
- Clean and shell the shrimps. Marinate them in a tablespoon of brine sauce and chopped garlic for 10 minutes.
- Cut the red, yellow and green peppers into cubes. Rehydrate the mushrooms shiitake .
- In a wok, heat the vegetable oil and flavor the chopped garlic. Pour the shrimp in the wok and sauté over high heat for 10 minutes, add the vegetables and mushrooms. Pour in the pepper sauce and cook for an additional 5 minutes so that the sauce is thick.
* Sauteed vegetables
- In another pan, flavor the chopped garlic, pour in the cleaned Chinese cabbage then sauté over high heat for 7-10 minutes, add the salt and the oyster sauce. To put out the fire.
- Serve hot with white rice!
Directed by Thu Hà /CVN