Be wise. Be brave. Be tricky. (slithytove) wrote,
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Shrimp with Lobster Sauce


1 lb. shrimp, shelled, de-veined, rinsed,    towel-dried
1 egg white beaten with:
1 tsp. cornstarch
3 tbs. vegetable oil
8 oz ground pork
4 tsp. fermented black beans, rinsed and minced finely
2 tbs. garlic, minced
1 tsp. fresh ginger, minced
2 scallions, sliced thinly
5 tsp. soy sauce
2 tbs. dry sherry or rice wine
1/4 tsp. sugar
1/2 c. chicken broth
1 tbs. cornstarch, mixed into:
2 tbs. chicken broth
1 egg beaten with:
2 tsp sesame oil


1. Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 minutes, or up to an hour.

2. Heat a wok or deep fry pan until it is very hot. Add oil and heat until it barely smokes. Fry the shrimp until just done, then remove with a slotted spoon and transfer to a plate. Keep warm while finishing the rest of the dish.

3. There should be about 1 1/2 tbs. oil remaining in the wok; add or remove oil as necessary. Brown the pork. Add the next 8 ingredients, and bring to a boil. Remove from heat, add the cornstarch-chicken broth mixture while stirring constantly. Return to the heat, and bring to a boil again, which will cause the cornstarch to thicken the sauce.

4. Remove from the heat again, and add the egg mixture, while constantly stirring. The egg should thicken the mixture, and not form into clumps. Unlike a custard, if the egg coagulates into strands, it's okay.

5. Add shrimp, mix well, and serve.

Minimal modifications from the recipe in the SOAR archive, now at Recipe Source. Adapted from a Ken Hom recipe, posted to SOAR by Michael Loo.


1. In case you're wondering, 'lobster sauce' doesn't contain lobster (unlike 'oyster sauce'). It goes on lobster. Or other seafood. There are different versions of the sauce, but the core ingredients seem to be fermented black bean, pork, garlic and ginger.

2. This is really good, but I wonder if it might be made better by briefly sautéing the beans, garlic, and ginger in the oil before adding the pork. This is how it's usually done in Chinese cooking. It absorbs the flavors of those elements into the cooking oil, which then transfers them to the rest of the food. I'm a little worried that seeing as how they go in with the liquid, and only cook for a minute or so.

3.Still, it's very, very good. I had been playing with various recipes for seafood in lobster sauce for a while, and this is the best I've come up with so far.

4. If you're adventurous, and flush with cash, try substituting 1 1/2 lbs lobster. I tried this. Once. Cost me US$30.00. Ack! Still, it was pretty good.

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