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)
Steps
Method 1
Method 1 of 2:
Preparation
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Rinse, peel, and de-vein shrimp thoroughly.
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Crack the 2 eggs in a bowl and beat.Advertisement
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Finely chop the 2 cloves of garlic.
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Finely chop the 2 slices of fresh ginger.
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Chop into 1 inch (2.5 cm) square size the onion, bell pepper and chili pepper.
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Mix 1 tbsp. of cornstarch in 1 cup of water.
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Set aside.Advertisement
Method 2
Method 2 of 2:
Cooking Directions
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Place the wok on stove and put on high heat along with 2 tbsp. of cooking oil until the oil is hot (any ingredients placed in the oil should begin to sizzle).
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Add in the ground pork, and stir around until all of the meat is brown. When the pork is about halfway done, add the chopped garlic and ginger to the wok and brown with the pork.
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Remove the meat from the wok and set aside in separate bowl.
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Add the remaining 2 tbsp. of cooking oil until heated through, then add in the Lee Kum Kee garlic black bean sauce.
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Toss in the shrimp, onion, bell pepper and chili pepper and, like the pork, stir it around. This should be done until the shrimp has barely turned from its translucent gray color to an opaque pinkish color. Do not over-cook!
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Mix in the ground pork.
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Pour in 1 cup of chicken stock and 1 cup of water. Heat thoroughly until the mixture begins to bubble.
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Drizzle in the beaten eggs slowly, while continuing to mix the shrimp.
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Add 1 tbsp. of soy sauce and stir.
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Thicken the sauce by adding the cornstarch and water.
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Add a pinch of white pepper for a bit of a kick.
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Taste sauce mixture. 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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Remove from wok and assemble on serving platter.
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Garnish the dish by sprinkling the sliced scallions over it.Advertisement
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Tips
- Tastes great served over white rice.Thanks
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Things You'll Need
- Chopping board
- Wok (or a deep dish frying pan)
- Spatula
- Extra bowl
About this article
Thanks to all authors for creating a page that has been read 34,177 times.
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