This classic Chinese-inspired dish delivers a burst of umami flavor with tender shrimp swimming in a rich, dark sauce. The combination of ground pork, fermented black beans, and ginger creates a complex, savory base that coats each piece of seafood perfectly. It&# 226;ÂÂs a restaurant-quality meal that comes together quickly, making it ideal for busy weeknights. The subtle sweetness of oyster sauce balances the salty depth of the beans, while a swirl of sesame oil adds an aromatic finish. Serve over steamed rice for a comforting and satisfying dinner that feels indulgent yet simple to prepare.
Shrimp With Lobster Sauce.I.E.S.Jjgf65 A
Description
This classic Chinese-inspired dish delivers a burst of umami flavor with tender shrimp swimming in a rich, dark sauce. The combination of ground pork, fermented black beans, and ginger creates a complex, savory base that coats each piece of seafood perfectly. It&# 226;ÂÂs a restaurant-quality meal that comes together quickly, making it ideal for busy weeknights. The subtle sweetness of oyster sauce balances the salty depth of the beans, while a swirl of sesame oil adds an aromatic finish. Serve over steamed rice for a comforting and satisfying dinner that feels indulgent yet simple to prepare.Ingredients
Directions
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Rinse the fermented black beans under cold water to remove excess salt, then crush them roughly with a knife or mortar.
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Peel and devein the shrimp, patting them dry with paper towels.
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Heat a wok or large skillet over high heat and add a small amount of cooking oil.
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Add the ground pork and stir-fry until browned and separated into small crumbles.
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Add the crushed black beans, chopped ginger, and minced garlic (if using) to the pork; stir-fry for 1 minute until fragrant.
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Add the shrimp to the wok and cook until they turn pink and opaque.
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Stir in the oyster sauce and mix well to coat the ingredients.
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Pour in the chicken stock and bring the mixture to a boil.
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Mix cornstarch with a little water to create a slurry, then stir it into the simmering sauce to thicken.
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Reduce heat to low and slowly drizzle in the beaten egg while stirring gently to create silky ribbons.
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Remove from heat and drizzle with sesame oil.
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Garnish with chopped scallions before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1118.2kcal
- % Daily Value *
- Total Fat 91.9g142%
- Saturated Fat 22.1g111%
- Cholesterol 524.1mg175%
- Sodium 755.8mg32%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.7g3%
- Sugars 0.9g
- Protein 70.1g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find fermented black beans, you can substitute with a mixture of soy sauce and miso paste, though the flavor will be less authentic.
For a thicker sauce, increase the cornstarch slurry slightly. For a lighter sauce, reduce the amount of stock.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Ensure your wok is very hot before adding the pork to achieve a good sear and prevent sticking.
