How to Make Shrimp with Chinese Lobster Sauce

Last Updated: November 5, 2020

Quick, easy, and delicious! Impress your friends and family with this simple Chinese dish. Don't be intimidated by the ingredients or name of this dish - it's not nearly as difficult as it sounds. In fact, this dish actually doesn't have any lobster in it. The name refers to the fermented black bean sauce that is used. In Cantonese style cooking, they use this sauce when preparing lobster, hence "lobster sauce".

As listed, the recipe makes 4 servings and takes about 30 minutes cooking time.

Ingredients

2 pounds (910 grams) of fresh or frozen extra large shrimp (de-veined)
1/2 pound (230 grams) of ground pork
2 eggs
3 cloves garlic
2 slices fresh ginger
1 large white onion
1 large (or 2 small) green bell peppers
1 green (AKA California) chili pepper
1 cup (240 mL) chicken stock
1 cup (240 mL) water
1 tablespoon cornstarch
3 tablespoons Lee Kum Kee brand black bean garlic sauce (or smashed Chinese fermented black beans)
4 tablespoons cooking oil (1/2 for ground pork, 1/2 for shrimp)
1 tablespoon of soy sauce
1 pinch of white pepper
Handful of chopped scallions (optional for garnish)

Method 1

Method 1 of 2:

Preparation

Rinse, peel, and de-vein shrimp thoroughly.
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of cornstarch in 1 cup of water.
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Method 2

Method 2 of 2:

Cooking Directions

of cooking oil until the oil is hot (any ingredients placed in the oil should begin to sizzle).
When the pork is about halfway done, add the chopped garlic and ginger to the wok and brown with the pork.
of cooking oil until heated through, then add in the Lee Kum Kee garlic black bean sauce.
This should be done until the shrimp has barely turned from its translucent gray color to an opaque pinkish color. Do not over-cook!
Heat thoroughly until the mixture begins to bubble.
of soy sauce and stir.
If it is too salty, add more water. If it is too bland, add more soy sauce, salt, white pepper or chicken broth. Experiment until you find the perfect blend.
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