Instructions: Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Place in the refrigerator to firm up.

Mix the black bean sauce ingredients together and place in a bowl. Arrange the shrimp on a plate ready for steaming, and pour the black bean sauce evenly over them.

Place a round cake rack or steaming rack into a wok, pour in enough boiling water to come up to but not over the rack. Place the plate of shrimp on the rack and cover with the wok lid. Reduce the heat to maintain a steady steam, and steam for 6 to 7 minutes until pink and firm to the touch. Remove. Sprinkle the chopped scallions over the shrimp.

Heat the 2 tablespoons peanut oil to smoking point in a small saucepan (being careful to stay with the pot while it is heating up). Pour the smoking oil quickly over the entire plate of shrimp to sizzle the sauce. (It is a good idea to take the plate of shrimp over to the pot of oil.)

Arrange the shrimp side by side on an oval plate, and garnish with the sprigs of cilantro.

This recipe yields 6 servings.

Comments: Of all Chinas shellfish, perhaps shrimp (prawns) are eaten more than any other kind. There seems to be an almost inexhaustible supply for fishermen along Chinas extensive coastline, swift rivers, enormous lakes and little canals.

The Cantonese are hard to beat when it comes to steaming fish and shellfish. Two subtle hallmarks of the fastidious Cantonese cook - subtle seasoning and critical timing - are exemplified in this dish.

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