Shrimp in Lobster Sauce Recipe
A rich pork and egg sauce known as LOBSTER SAUCE is served with stir fried shrimp. Other sea food can also be used such as lobster, scallops, or Alaskan king crab.
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Shrimp | 1 Pound, deveined | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Rice wine | 1 Tablespoon | |
| Fermented black beans | 2 Teaspoon, finely chopped | |
| Garlic | 1 Teaspoon, finely chopped | |
| (note: black bean and garlic sauce is readily available in most grocery stores, 2 Tbsp. may be substituted for last two ingredients) | ||
| Ground pork | 1/4 Pound, chopped | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Scallions | 2 , finely chopped | |
| Chicken stock | 1 Cup (16 tbs), made | |
| Corn starch | 2 Tablespoon, dissolved | |
| 2 eggs lightly beaten | ||
Directions
This is a stir fry dish and things go quickly. You may use a wok or a 10" fry pan. Have all ingredients pre-measured and ready. I make my pork from a single pork chop which I have removed all bone and fat, then chop with a knife until it is fine and resembles ground pork. Make sure the shrimp is dry so it stir fries quickly.
Lets begin. Heat the wok (or fry pan) until it is very hot , add 2 Tbsp. of the oil and swirl in the wok,immediately add the shrimp. Stir until all surfaces of the shrimp are pink. (less than one minute, they do not need to cook all the way through). Add the rice wine, stir, coating all the shrimp (about 15 seconds) and remove the shrimp to a plate. Give the wok a quick wipe with a paper towel or wet rag. Replace the wok on the burner and add the remaining oil. when the wok has recovered its heat and the oil is hot, add the black bean and garlic, stir quickly and add the pork, stir fry the pork until it is no longer pink. Now add the soy sauce, salt, sugar, pepper, and half the scallions. Combine all these and bring to a boil. Add the shrimp and the chicken stock, bring this entire mixture to a boil. Stir the corn starch and water to recombine and add to the boiling mixture, stirring the whole time. The liquid should thicken in (less than 30 seconds). Give the egg mixture a quick stir and add slowly the the wok, stirring all the while. Immediately turn off the heat. Serve over rice with the remaining scallions on top as garnish.
Lets begin. Heat the wok (or fry pan) until it is very hot , add 2 Tbsp. of the oil and swirl in the wok,immediately add the shrimp. Stir until all surfaces of the shrimp are pink. (less than one minute, they do not need to cook all the way through). Add the rice wine, stir, coating all the shrimp (about 15 seconds) and remove the shrimp to a plate. Give the wok a quick wipe with a paper towel or wet rag. Replace the wok on the burner and add the remaining oil. when the wok has recovered its heat and the oil is hot, add the black bean and garlic, stir quickly and add the pork, stir fry the pork until it is no longer pink. Now add the soy sauce, salt, sugar, pepper, and half the scallions. Combine all these and bring to a boil. Add the shrimp and the chicken stock, bring this entire mixture to a boil. Stir the corn starch and water to recombine and add to the boiling mixture, stirring the whole time. The liquid should thicken in (less than 30 seconds). Give the egg mixture a quick stir and add slowly the the wok, stirring all the while. Immediately turn off the heat. Serve over rice with the remaining scallions on top as garnish.
Comments
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Tommy Gershey says :
Jan. 12, 2010. I just tried this dish with some shrimp farmed in Belize. WOW, tasted just like lobster.
Posted on: 13 January 2010 - 9:44pm
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