Chinese Shrimp in Lobster Sauce Recipe

Shrimp in Lobster Sauce 


1 lb. jumbo shrimp, shelled, deveined, and butterflied

1 tbsp. fermented black beans

2 cloves garlic, minced

1 quarter-sized slice fresh ginger, peeled, minced

1 tbsp. Shao Hsing rice wine, or dry sherry

2 tbsp. peanut or corn oil

1/2 tsp. salt

6 oz. ground pork butt

1 small onion diced

1 green bell pepper, diced

1/2 tsp. granulated sugar

pinch of white pepper

1/2 tbsp. light soy sauce

3/4 c. chicken stock

2 tsp. cornstarch, mixed with 2 tsp. water

1 egg, lightly beaten

1 green onion, chopped

1 tsp. sesame oil


Cover the black beans with lukewarm water, and soak for 5 mins. Drain. Combine with the minced garlic and ginger. Gently crush into a paste. Mix in wine, and set aside.

Place a wok over med-high heat. When hot, drizzle in half of the oil. Add the shrimp, and stir-fry until they begin to curl and turn opaque, about 1 min.

Remove to a dish, and keep warm.

Reheat wok over med. heat. Add remaining tablespoon of oil and salt. Add the black bean paste, and sauté a few secs., until it becomes aromatic.

Increase heat to med-high. Add the pork, and stir-fry until the morsels are no longer pink, about 3 mins.

Add onions, peppers, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften, about 1 min.

Add the stock, and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens.

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