Shrimp In Lobster Sauce

This dish brings the classic flavors of Chinese-American cuisine to your home kitchen. Plump jumbo shrimp are butterflied for a dramatic presentation and quick cooking, paired with savory ground pork and crisp vegetables. The star is the "lobster sauce," a rich, glossy mixture of fermented black beans, garlic, ginger, and Shao Hsing rice wine, thickened to perfection. It offers a deep umami kick with a pleasant heat from white pepper. Ideal for a satisfying weeknight dinner that feels special without requiring hours of prep. Serve over steamed rice to soak up every drop of the flavorful sauce.

Cooking Method: Boiling, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 230

Description

This dish brings the classic flavors of Chinese-American cuisine to your home kitchen. Plump jumbo shrimp are butterflied for a dramatic presentation and quick cooking, paired with savory ground pork and crisp vegetables. The star is the "lobster sauce," a rich, glossy mixture of fermented black beans, garlic, ginger, and Shao Hsing rice wine, thickened to perfection. It offers a deep umami kick with a pleasant heat from white pepper. Ideal for a satisfying weeknight dinner that feels special without requiring hours of prep. Serve over steamed rice to soak up every drop of the flavorful sauce.

Ingredients

Jumbo shrimp (21-25 per pound)
Bell pepper, cut into 1-inch cubes
Fermented black beans
Sugar
Garlic, minced
White pepper
Fresh ginger, peeled and minced
Light soy sauce
Chicken stock
Shao Hsing rice wine, or dry sherry
Cornstarch, blended with 1 tablespoon water
Peanut or corn oil
Egg, lightly beaten
Salt
Green onion, chopped
Ground pork butt
Asian sesame oil

Directions

1
Shell and de-vein the shrimp.
2
Butterfly the shrimp by slicing down the length of the back, stopping just above the tail.
3
Rinse the shrimp with cold water and blot dry with paper towels.
4
Cover the fermented black beans with lukewarm water and let soak for 5 minutes.
5
Drain the black beans.
6
Combine the drained black beans with minced garlic and ginger; gently crush into a paste.
7
Mix the rice wine into the black bean paste and set aside.
8
Place a wok over medium-high heat.
9
When hot, drizzle in half of the oil.
10
Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
11
Remove the shrimp to a dish and keep warm.
12
Reheat the wok over medium heat; add the remaining tablespoon of oil and the salt.
13
Add the black bean paste and sauté for a few seconds until aromatic.
14
Increase heat to medium-high.
15
Add the ground pork and stir-fry until the morsels are no longer pink, about 3 minutes.
16
Add the bell peppers, green onions, sugar, white pepper, and soy sauce.
17
Toss together until the vegetables begin to soften, about 1 minute.
18
Add the chicken stock and keep tossing until it comes to a boil.
19
Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until the sauce thickens.
20
Return the shrimp to the wok and toss to coat in the sauce.
21
Drizzle with sesame oil and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 230kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 3g15%
Cholesterol 180mg60%
Sodium 450mg19%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 25g50%

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

Keywords: shrimp, lobster sauce, chinese, stir fry, pork, black beans, garlic, ginger, soy sauce, rice wine, bell pepper, green onion, cornstarch, sesame oil, weeknight dinner, seafood, asian cuisine, easy recipe, umami, spicy

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