Shrimp in Chinese Lobster Sauce Recipe

Serves/Makes: 4 – 6 servings

Ingredients:

• 1 pound shrimp (21-25 per pound count)
• 1 tablespoon fermented black beans
• 2 garlic cloves, minced
• 1 quarter-size piece fresh ginger, peeled and minced
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 tablespoons peanut or corn oil
• 1/2 teaspoon salt
• 6 ounces ground butt pork
• 1 small onion, cut into 1-inch cube
• 1 green bell pepper, cut into 1-inch cube
• 1/2 teaspoon sugar
• Big pinch white pepper
• 1/2 tablespoon light soy sauce
• 3/4 cup chicken broth
• 2 teaspoons cornstarch, blended with 1 tablespoon water
• 1 large egg, lightly beaten
• 1 green onion, chopped
• 1 teaspoon sesame seed oil

How to cook Shrimp in Chinese Lobster Sauce:

• Shell and devein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and pat dry.
• Cover the black beans with lukewarm water; let soak 5 minutes. Drain. Combine the minced garlic and ginger with the black beans and gently crush into a paste. Mix in the wine; set aside.
• Place a wok over medium high heat. When hot, drizzle in half of the oil. Add the shrimp and stir fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
• Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
• Add onions, peppers, sugar, white pepper, and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.
• Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until mixture thickens.
• Serve the Shrimp in Chinese Lobster Sauce immediately.

Note:
The Chinese name for the Shrimp in Lobster Sauce dish is Tou Shih Hsia Jen.

Comments:
The somewhat confusing name for this dish does not mean, as you might think, that there is lobster in the sauce. It indicates that the shrimp is made with the same sauce used to prepare Lobster Cantonese Style.

This recipe for Shrimp in Chinese Lobster Sauce serves/makes: 4 – 6 servings

Main Ingredient: Shrimp 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Chinese