Chili Paste with Fermented Soy Bean Shrimp and Salmon (湖南豆豉辣椒鮭魚蝦, Wu4 Naam4 Dau6 Si6 Laat6 Ziu1 Gwai1 Jyu4 Haa1)

This is a nice and spicy recipe using shrimp and salmon. The hardest thing about making this dish is being gentle when stir frying the salmon so that it doesn’t break up into little pieces.

Enjoy!

Ingredients

½ lb.	250 g.	Salmon (鮭魚, gwai1 jyu4), cut into 1-inch (2.5 cm.) pieces
½ lb.	250 g.	Shrimp (蝦仁, haa1 jan4), shelled and deveined
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Fuzzy melon (節瓜, zit3 gwaa1), quartered lengthwise and cut into ½-inch (15 mm.) pieces
7.4 oz.	210 g.	One 15 oz. (425 g.) can peeled straw mushrooms (草菇, cou2 gu1), drained
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Fu Chi Foods brand chili paste with fermented soy bean (湖南豆豉辣椒, wu4 naam4 dau6 si6 laat6 ziu1) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

Equipment

14 in.	35.5 cm.	Wok or pan

Preparation Instructions

1. If using frozen shrimp, thaw in the refrigerator overnight. Remove the shrimp from the refrigerator at least one hour before cooking. Shell and devein the shrimp. Marinate the shrimp for at least one hour using the ginger crushed in a garlic press, corn starch, ground white pepper, and sesame oil.
2. Prepare the salmon by removing any bones and cut into 1-inch (2.5 cm.) pieces.
3. Wash and quarter the fuzzy melon, and then cut each quarter into ½-inch (15 mm.) pieces.
4. Open and drain the liquid from one can of straw mushrooms.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into 1-inch (2.5 cm.) pieces.
7. Prepare and mix the sauce in a small bowl: add the Fu Chi Foods brand chili paste with fermented soy bean or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the shrimp to the wok in a single layer on the bottom and cook until the shrimp just turn pink (it will look underdone). Set the shrimp aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the salmon. Stir fry the salmon and then remove to the bowl with the shrimp.
3. Reheat the wok over high heat before adding oil and then the straw mushrooms. Stir fry the mushrooms and then remove them to the bowl with the shrimp.
4. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the fuzzy melon. Add the green onions and the contents of the bowl with the shrimp back into the wok and stir fry all the ingredients together.
5. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.