This Shrimp With Lobster Sauce is a vibrant stir-fry that delivers intense umami flavor in every bite. The sauce gets its depth from fermented black beans, aromatic ginger, and a hint of garlic, creating a complex profile that mimics the richness of lobster. Ground pork adds texture and body, while fresh shrimp provides a sweet, tender contrast. The sauce is thickened to a glossy consistency and finished with a silky ribbon of beaten egg and a drizzle of sesame oil for fragrance. Its a quick, satisfying weeknight dinner that feels indulgent yet comes together in under 30 minutes. Serve it over steamed jasmine rice to soak up every drop of the savory sauce. Perfect for those craving bold, Asian-inspired flavors without the complexity of traditional seafood sauces.
Shrimp With Lobster Sauce
Description
This Shrimp With Lobster Sauce is a vibrant stir-fry that delivers intense umami flavor in every bite. The sauce gets its depth from fermented black beans, aromatic ginger, and a hint of garlic, creating a complex profile that mimics the richness of lobster. Ground pork adds texture and body, while fresh shrimp provides a sweet, tender contrast. The sauce is thickened to a glossy consistency and finished with a silky ribbon of beaten egg and a drizzle of sesame oil for fragrance. Its a quick, satisfying weeknight dinner that feels indulgent yet comes together in under 30 minutes. Serve it over steamed jasmine rice to soak up every drop of the savory sauce. Perfect for those craving bold, Asian-inspired flavors without the complexity of traditional seafood sauces.Ingredients
Directions
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Heat a wok or large skillet over high heat and add a small amount of oil.
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Add the ground pork and stir-fry, breaking it into small pieces, until browned and cooked through.
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Add the crushed fermented black beans, chopped garlic, and chopped ginger to the wok.
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Stir-fry the aromatics with the pork for about 1 minute until fragrant.
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Add the shrimp and cook, stirring frequently, until they turn pink and are just cooked through.
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Pour in the oyster sauce and mix well to coat the ingredients.
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Add the chicken stock and bring the mixture to a boil.
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Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens.
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Slowly drizzle in the beaten egg while stirring quickly to create silky ribbons in the sauce.
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Remove from heat and garnish with chopped scallions and a few drops of sesame oil.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 306.7kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 2.9g15%
- Cholesterol 466.6mg156%
- Sodium 690.2mg29%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.7g3%
- Sugars 0.8g
- Protein 53.2g107%
* 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
Fermented black beans are salty and pungent; soak them in warm water for 10 minutes before crushing to soften their texture and mellow the flavor. Rinse if you prefer a less salty dish.
Do not overcook the shrimp, as they will become rubbery. They only need a few minutes to turn pink and opaque.
For a vegetarian version, substitute the ground pork with tofu or mushrooms and use vegetable stock instead of chicken stock. Omit the shrimp if desired, or keep it for a pescatarian option.
Serve immediately over steamed white rice or noodles to enjoy the glossy sauce at its best.
