Chinese: Shrimp in Chinese Lobster Sauce
Submitted by rcjunkie
Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minDespite the name, there’s no lobster here, just plump shrimp swimming in a savory sauce spiked with fermented black beans.
Ground pork adds richness while beaten egg swirls into silky ribbons throughout the glossy, garlicky sauce.
It’s the dish you order at every Chinese-American restaurant, and now you can make it faster than delivery.
The fermented black beans are the secret: salty, funky, and utterly addictive.
Pro Tips
- Fermented black beans (douchi) are found in jars at Asian markets; rinse briefly and mash them into a paste with garlic and ginger
- Butterfly the shrimp by slicing down the back for that classic restaurant look and even cooking
- Don’t overcook the shrimp; they should be just pink and curled, not tough or rubbery
- Drizzle the beaten egg in slowly while stirring to create delicate ribbons, not scrambled chunks
Variations
- Use scallops or actual lobster for a luxurious special occasion version
- Add snow peas or baby bok choy for extra vegetables, crunch, and color
- Make it spicier with chili garlic sauce, fresh chilies, or hot bean paste
Ingredients
Directions
Shell and de-vein the shrimp.
Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain.
Combine with the minced garlic and ginger; 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 work, stirring constantly.
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