• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp with Lobster Sauce #1

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 16 Raw shrimp, 3-inch unshelled
  • 2 tb Oil for stir-fry
  • 2 ts Salted black beans
  • 1 lg Clove garlic, minced
  • 2 Green onions
  • 1 lg Egg
  • 1 tb Water
  • 2 tb Cooking oil
  • 1/2 lb Ground pork (not sausage)
  • 1/2 c Chicken broth
  • 1/2 tb Thin soy sauce
  • 1 ts Sugar
  • Cornstarch paste


Contrary to popular belief, lobster sauce does not contain lobster. It's
delicious served OVER lobster or shrimp.

Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash
with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg
with water.

Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along
the back about 3/4 of the way through the flesh with a small paring knife.
Spread shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot, dribble oil around side of
pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in
motion, so they will cook uniformly. When they just begin to curl, remove
to the serving dish.

Heat wok to medium; add remaining oil. When oil is hot (not smoking) add
garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong,
but don't overcook. Add ground pork in little pieces; stir-fry until
cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while
mixture comes to a boil. Thicken mixture with corn- starch paste to create
a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook
briefly. Add shrimp. Mix and serve.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?