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Shrimp In Chinese Lobster Sauce

Shrimp in Chinese Lobster Sauce recipe image
This vibrant dish captures the essence of classic Cantonese cuisine with its luxurious "lobster sauce," which is actually a savory blend of fermented black beans, pork, and a silky egg-thickened broth. The jumbo shrimp are butterflied for maximum surface area, allowing them to absorb the deep, umami-rich flavors of the sauce perfectly. Tossed with crisp bell peppers and onions, this meal offers a delightful contrast of tender seafood and crunchy vegetables. It comes together quickly in a hot wok, making it an excellent choice for weeknight dinners that feel special. Serve immediately over steamed rice to soak up every drop of the glossy, aromatic sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 550
Description
This vibrant dish captures the essence of classic Cantonese cuisine with its luxurious "lobster sauce," which is actually a savory blend of fermented black beans, pork, and a silky egg-thickened broth. The jumbo shrimp are butterflied for maximum surface area, allowing them to absorb the deep, umami-rich flavors of the sauce perfectly. Tossed with crisp bell peppers and onions, this meal offers a delightful contrast of tender seafood and crunchy vegetables. It comes together quickly in a hot wok, making it an excellent choice for weeknight dinners that feel special. Serve immediately over steamed rice to soak up every drop of the glossy, aromatic sauce.
Ingredients
  • Jumbo shrimp (21-25 per pound), shell and de-vein
  • Fermented black beans
  • Garlic, minced
  • Fresh ginger, peeled, minced
  • Shao Hsing rice wine, or dry sherry
  • Peanut or corn oil
  • Salt
  • Ground pork butt
  • Onion, cut into 1-inch cubes
  • Bell pepper, cut into 1-inch cubes
  • Sugar
  • White pepper
  • Light soy sauce
  • Chicken stock
  • Cornstarch, blended with 1 tablespoon water
  • Egg, lightly beaten
  • Green onion, chopped
  • Asian sesame oil
Directions
  1. 1
    Butterfly the shrimp by slicing them down the length of the back, stopping just above the tail.
  2. 2
    Rinse the shrimp with cold water and blot dry with paper towels.
  3. 3
    Cover the fermented black beans with lukewarm water and let soak for 5 minutes.
  4. 4
    Drain the black beans, then combine with minced garlic and ginger; gently crush into a paste.
  5. 5
    Mix the rice wine into the black bean paste and set aside.
  6. 6
    Place a wok over medium-high heat.
  7. 7
    When hot, drizzle in half of the oil.
  8. 8
    Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
  9. 9
    Remove the shrimp to a dish and keep warm.
  10. 10
    Reheat the wok over medium heat; add the remaining tablespoon of oil and the salt.
  11. 11
    Add the black bean paste and sauté for a few seconds until aromatic.
  12. 12
    Increase heat to medium-high.
  13. 13
    Add the ground pork and stir-fry until the morsels are no longer pink, about 3 minutes.
  14. 14
    Add the onions, bell peppers, sugar, white pepper, and soy sauce; toss together until the vegetables begin to soften, about 1 minute.
  15. 15
    Add the chicken stock and keep tossing until it comes to a boil.
  16. 16
    Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until the mixture thickens, about 20 seconds.
  17. 17
    Turn off the heat and slowly stir in the beaten egg to create a creamy sauce.
  18. 18
    Return the shrimp to the sauce, add the green onions, and swirl in the sesame oil.

Nutrition Facts

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 350mg117%
Sodium 800mg34%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-in-chinese-lobster-sauce/