Shrimp in Lobster-Style Sauce

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.

Ingredients Nutrition

Directions

  1. Wash shrimp and pat dry.
  2. Mix garlic with black bean mixture in a bowl, stir well.
  3. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
  4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
  5. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
  6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
  7. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
  8. Serve over steamed rice.
Most Helpful

I was never really a serious Chinese f'ood devotee, but, my husband, raised in the Bronx is... I remembered him saying something about Shrimp in Lobster Sauce and that"swhen I found this recipe... It was great.. couldn't use much garlic so I added in some shallot and black bean sauce with chili (just a bit), I over did it on the sherry but the end result was wonderful.. Thanks Hey Jude... this one's a keeper!

maggymaggot56 March 31, 2009