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This classic Chinese-American favorite delivers a deep, savory punch that belies its lack of actual lobster. The dish relies on the umami richness of fermented black beans and the savoriness of ground pork to create a thick, glossy sauce that clings beautifully to the tender jumbo shrimp. Bell peppers and onions add a pleasant crunch and subtle sweetness, balancing the salty depth of the fermented beans. It&# 226;ÂÂs a quick weeknight winner that tastes like it came straight from a bustling takeout kitchen, perfect served over steamed white rice to soak up every drop of the flavorful sauce.
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Chinese: Shrimp In Chinese Lobster Sauce
Description
This classic Chinese-American favorite delivers a deep, savory punch that belies its lack of actual lobster. The dish relies on the umami richness of fermented black beans and the savoriness of ground pork to create a thick, glossy sauce that clings beautifully to the tender jumbo shrimp. Bell peppers and onions add a pleasant crunch and subtle sweetness, balancing the salty depth of the fermented beans. It&# 226;ÂÂs a quick weeknight winner that tastes like it came straight from a bustling takeout kitchen, perfect served over steamed white rice to soak up every drop of the flavorful sauce.Ingredients
Directions
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Shell and devein the jumbo shrimp. Butterfly them by slicing down the back, stopping just before the tail, then rinse with cold water and pat dry.
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Cover the fermented black beans with lukewarm water and let soak for 5 minutes. Drain well.
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In a small bowl, combine the drained black beans, minced garlic, and minced ginger. Gently crush them together into a coarse paste using the back of a spoon, then stir in the Shao Hsing wine or dry sherry. Set aside.
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Place a wok or large skillet over medium-high heat. Once hot, drizzle in half of the oil (1 tablespoon). Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a plate and keep warm.
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Return the wok to medium heat. Add the remaining tablespoon of oil and the salt. Add the black bean paste and sauté for a few seconds until fragrant.
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Increase heat to medium-high. Add the ground pork and stir-fry, breaking it up, until no longer pink, about 3 minutes.
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Add the cubed onion, bell pepper, sugar, white pepper, and light soy sauce. Toss together until the vegetables begin to soften, about 1 minute.
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Pour in the chicken stock and toss until the mixture comes to a boil.
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Stir the cornstarch mixture to recombine, then drizzle it into the center of the wok while stirring constantly. Cook until the sauce thickens and becomes glossy.
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Return the shrimp to the wok and toss to coat evenly in the sauce. Remove from heat.
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Stir in the lightly beaten egg, tossing quickly until just cooked and silky strands form. Drizzle with sesame oil and garnish with chopped green onion before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 96.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.3mg15%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chinese lobster sauce, shrimp stir fry, black bean sauce, ground pork, umami, quick dinner, takeout style, seafood recipe, bell pepper, garlic ginger, wok cooking, savory sauce, rice bowl, easy chinese, fermented black beans, stir fry
