Dive into the authentic flavors of Chinese cuisine with this Shrimp with Lobster Sauce dish. Despite its name, the sauce contains no lobster but delivers a deeply savory, umami-rich experience thanks to salted black beans, ground pork, and a silky egg drop finish. The shrimp are quickly stir-fried to remain tender and juicy, then tossed in the thickened sauce for a restaurant-quality meal. This dish is perfect for weeknight dinners when you crave something sophisticated yet simple to prepare. It pairs beautifully with steamed white rice to soak up the delicious sauce. Enjoy the harmony of textures and bold flavors that define this classic favorite.
Shrimp With Lobster Sauce #1
Description
Dive into the authentic flavors of Chinese cuisine with this Shrimp with Lobster Sauce dish. Despite its name, the sauce contains no lobster but delivers a deeply savory, umami-rich experience thanks to salted black beans, ground pork, and a silky egg drop finish. The shrimp are quickly stir-fried to remain tender and juicy, then tossed in the thickened sauce for a restaurant-quality meal. This dish is perfect for weeknight dinners when you crave something sophisticated yet simple to prepare. It pairs beautifully with steamed white rice to soak up the delicious sauce. Enjoy the harmony of textures and bold flavors that define this classic favorite.Ingredients
Directions
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Soak salted black beans for 10 minutes, then rinse and drain thoroughly.
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Mash the drained black beans with minced garlic in a small bowl.
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Cut green onions into 1/2-inch sections and set aside.
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In a small bowl, beat the egg with water until well combined.
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Shell and devein the shrimp. To butterfly, slice along the back about 3/4 of the way through the flesh with a small paring knife.
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Spread the butterflied shrimp open and set aside at room temperature.
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Heat a wok over medium-high heat until smoking.
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Dribble oil around the sides of the hot wok to coat evenly.
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Add the shrimp all at once and toss continuously to ensure uniform cooking.
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As soon as the shrimp begin to curl and turn pink, remove them from the wok and transfer to a serving dish.
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Reduce heat to medium and add the remaining oil to the wok.
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When the oil is hot but not smoking, add the garlic and black bean mixture.
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Stir briskly for a few seconds until the aroma of beans and garlic is strong, being careful not to burn the garlic.
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Add the ground pork in small pieces and stir-fry until cooked through, about 4 minutes.
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Pour in the chicken broth, soy sauce, and sugar. Stir while the mixture comes to a boil.
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Stir in the cornstarch paste to thicken the sauce to a light cream-like consistency.
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Slowly stir the beaten egg mixture into the simmering sauce to create silky strands.
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Return the cooked shrimp to the wok and toss gently to coat in the sauce.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 406.3kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 1.5g8%
- Cholesterol 608.0mg203%
- Sodium 1252.0mg53%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 80.0g160%
* 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
Contrary to popular belief, lobster sauce does not contain lobster. It is named for its traditional pairing with lobster meat, but it is equally delicious served over shrimp.
For the best texture, ensure the wok is very hot before adding the shrimp to achieve a slight sear.
If you cannot find salted black beans, you can substitute with fermented black beans (douchi), rinsing them well to reduce saltiness.
Cornstarch paste is made by mixing cornstarch with an equal amount of cold water. Add it gradually to achieve your desired thickness.
