An Old Fashioned Cantonese Restaurant Dish.

April 19, 2020

So many people have asked for the recipe for the Shrimp with Lobster Sauce I posted on Instagram. So here it is. (If you’re wondering why it contains no lobster, it’s because the dish was originally made with lobster, not shrimp. So it’s shrimp with a sauce meant for lobster.)

1/2 pound shrimp

2 teaspoons soy sauce

1 tablespoon fermented black beans

1 large clove garlic

2 scallions

1 1/2 cups chicken broth

1/2 teaspoon sugar

2 tablespoons Shaoxing wine

1/2 teaspoon sesame oil

2 tablespoons cornstarch

2 tablespoons neutral oil

1/4 pound ground pork

handful of frozen peas

1 egg

Peel the shrimp, pour the soy sauce over them, and allow to sit while you prepare the rest of the ingredients.

Soak the fermented black beans in warm water for a few minutes, until they soften, then chop them finely.

Mince the garlic. Slice the scallions.

Mix broth, sugar, wine and sesame oil.

Make a slurry of the cornstarch by adding 2 tablespoons of water.

Get a wok hot, add the oil, then toss in the pork and cook until it loses its pink color. Add the garlic and black beans, stir fry for a few seconds, then add the shrimp and toss until they turn pink.

Add the broth mixture and peas, and bring to a simmer. Once it begins to bubble, add most of the cornstarch slurry and watch it thicken until it can coat a spoon. If it can’t, add more of the slurry. If it gets too thick, thin it with a bit of water.

Stir in the beaten egg and toss until it has been incorporated. Add the sliced scallions, stir a couple more times and serve over white rice

This will feed two people generously.

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