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.
- 1 lb large shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 tablespoon preserved black bean, pounded and soaked in
- 1 tablespoon water
- 4 tablespoons oil, divided
- 1 tablespoon ginger, chopped fine
- 1 green onion, chopped fine
- 1⁄4 lb ground pork
- 2 tablespoons sherry wine
- 1 tablespoon light soy sauce
- 1 cup chicken stock
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons cold water
- 2 green onions, cut into 1 inch pieces
- 1 egg, beaten
- Wash shrimp and pat dry.
- Mix garlic with black bean mixture in a bowl, stir well.
- 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).
- Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
- 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.
- Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
- 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.
- Serve over steamed rice.
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!