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Shrimp With Lobster Sauce.I.E.S.Jjgf65 A

Shrimp With Lobster SAUCE.I.E.S.JJGF65 A recipe image
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;€™s 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1118.2
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;€™s 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
  • 1/4 pound GROUND PORK
  • 2 tablespoon OYSTER SAUCE
  • 8 ounce SHRIMP
  • 1 teaspoon CHOPPED GINGER
  • 2 tablespoon FERMENTED BLACK BEANS
  • 1 cup CHICKEN STOCK
  • 1 WHOLE EGG BEATEN
  • 3 dr SESAME OIL
Directions
  1. 1
    Rinse the fermented black beans under cold water to remove excess salt, then crush them roughly with a knife or mortar.
  2. 2
    Peel and devein the shrimp, patting them dry with paper towels.
  3. 3
    Heat a wok or large skillet over high heat and add a small amount of cooking oil.
  4. 4
    Add the ground pork and stir-fry until browned and separated into small crumbles.
  5. 5
    Add the crushed black beans, chopped ginger, and minced garlic (if using) to the pork; stir-fry for 1 minute until fragrant.
  6. 6
    Add the shrimp to the wok and cook until they turn pink and opaque.
  7. 7
    Stir in the oyster sauce and mix well to coat the ingredients.
  8. 8
    Pour in the chicken stock and bring the mixture to a boil.
  9. 9
    Mix cornstarch with a little water to create a slurry, then stir it into the simmering sauce to thicken.
  10. 10
    Reduce heat to low and slowly drizzle in the beaten egg while stirring gently to create silky ribbons.
  11. 11
    Remove from heat and drizzle with sesame oil.
  12. 12
    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.

Keywords: shrimp, lobster sauce, black bean, ground pork, oyster sauce, chinese cuisine, ginger, sesame oil, stir fry, seafood, quick dinner, umami, wok, fermented beans, garlic, egg, scallion, cornstarch, chicken stock, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/shrimp-with-lobster-sauce-i-e-s-jjgf65-a/