Shrimp with Lobster Sauce
2 min readFor a fancier presentation, butterfly the shrimp by removing the shell but leaving the tail intact. Prepare the sauce separately and pour over the shrimp.
Serves 4
Ingredients
1 ⁄2 pound medium shrimp
1 teaspoon fermented black beans
1 clove garlic, minced
3 ⁄4 cup chicken broth
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon soy sauce
1 ⁄4 pound ground pork
4 tablespoons oil for stir-frying
1 tablespoon cornstarch
4 tablespoons water
1 teaspoon sugar
1 egg, lightly beaten
1. Shell and devein shrimp.
2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir- fry until they turn pink and are nearly cooked. Remove from the wok and drain on paper towels.
3. To prepare the lobster sauce: Soak the fermented black beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove. Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
4. Add 1–2 tablespoons oil. When oil is hot, add the garlic and black bean mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
5. Push the ingredients up to the side of the wok. Add the sauce and bring to a boil. Mix cornstarch and water and add to the wok, stirring quickly to thicken.
6. Mix in the sugar, and 1 tablespoon rice wine. Stream in the egg. Add the shrimp. Mix together and serve hot.
Lobster Sauce?
The name of this dish can be confusing, since it doesn’t contain any lobster. It derives its name from the dried black beans that lend a savory flavor to the sauce.
