Shrimp in Lobster Sauce


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A long cooking process is well worth the wait for this dish.

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Serving Size / Yield

6 servings


  • Marinade:
  • 2 tsp. cornstarch
  • 1/2 tsp. Salt
  • 1/2 tsp. roasted sesame oil4
  • 1 tsp. sugar
  • 2 tsp. dark Soy sauce
  • 1 large egg white, (save yolk)
  • 1 lb. Jumbo shrimp (21-25 per lb..)
  • 1 Tbs. Fermented black beans
  • 4 Garlic cloves, minced
  • 1 quarter-sized slice fresh ginger, peeled, minced
  • 1 Tbs. Shao Hsing rice wine, or dry sherry
  • 2 Tbs. Peanut oil
  • 1/2 tsp. Salt
  • 6 oz. Ground pork butt
  • 1 small Onion, cut into 1-in. cubes
  • 1 Bell pepper, cut into 1-in. cubes
  • 1/2 tsp. Sugar
  • Big pinch white pepper
  • 1/2 Tbs. Light soy sauce
  • 3/4 C. Chicken stock
  • 2 tsp. Cornstarch, blended with 1 Tbs. water
  • 3 large Eggs, lightly beaten
  • 1 egg yolk
  • 1 bunch, chopped, Green onions (scallions), include 3/4 stalks
  • 1 small can early/baby peas
  • 1 tsp. Asian sesame oil

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Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. In a bowl, briskly whisk together the marinade using 2 tsp. cornstarch, white egg, salt, sugar, soy sauce and sesame oil until smooth and thick. Toss to cover the shrimp and marinate in the refrigerator, covered, for 3 hours or overnight. Let come to room temperature and re-toss before cooking. Cover the black beans with lukewarm water and let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat and add remaining Tbs. of oil and the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are  no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, and drizzle into the center of the work, stirring constantly, until mixed. Heat peas until they start to boil; reduce heat. Gradually pour in eggs over high heat, stirring constantly with a fork but gently so eggs form threads. Add the shrimp and heat for about a minute. Garnish with scallion pieces and hot baby peas.

Yield: 6 Servings.

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