Shrimp in Lobster-Style Sauce

READY IN: 35mins
Recipe by Hey Jude

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.

Top Review by maggymaggot56

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!

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.

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