Remembering Jenny & Popo

That passion for food, those kitchen skills and hospitality. But above all, those smiles… Jenny & Popo are dearly missed by many people, myself included.
I won’t write much here, for I’d like to remember them through food instead of words. So tonight, I made this wonderful dish, which they taught me during a cooking workshop for the book Zuid Kookt!, back in 2008. I will post a picture of the dish soon.
My thoughts are with their family and close ones.

Tiger shrimp with black beans

Serves 4

  • 50 grams dao si (or douchi, Chinese fermented black beans)
  • 25 tiger shrimp
  • 50 grams flour
  • peanut oil
  • 1 chili pepper, in rings
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried chili peppers, crushed
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • Fresh mint to garnish

Soak the dao si in water for 15 minutes, drain and discard the water. Peel and devein the shrimp, but try to keep the heads and tails intact. Lightly coat them in flour.

Heat a good amount of peanut oil (about 5 cm) in a frying pan. Quickly deep-fry the shrimp, for just two minutes. Use tongs to transfer the shrimp to a sieve.

Add the beans, chili pepper, dried chili peppers and garlic to the oil and deep-fry everything for another two minutes. Use a skimmer to take the bean mix out of the oil, let it drain in the sieve.

Heat 3 tablespoons of the spicy oil you just created in a hot wok and stir-fry the shrimp and bean mix for 2-3 minutes. Add the soy sauce and sugar during the last minute.

Garnish with fresh mint leaves.

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