Recipe by Skipper/Sy
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.
Top Review by Edward P.
with all due respect to the previous review, eliminating the Fermented Black Bean would be worse than eliminating the soy sauce. the Fermented Black Bean is the essence of this recipe. Nor can you replace them with Mexican Black Beans (Some people actually think these beans are remotely similar). The flavor of a FBB is unique and essential to this dish. Not to say that you cant alter ANY recipe, but I strongly advise not to post on recipes where you do that, as you are just altering it so much, it is no longer "The Recipe". That being said, this dish is one of my favorites. I've traveled 90 minutes to Chinatown in New York City on many occasion just to enjoy it at my favorite place. This recipe here, is....pretty good. I doubled it (for 4). I found the FBB flavor very pronounced, slightly heavy, but not bad. Glad I didnt add one more bean. I opted to not soak my shrimp in salt. I actually used un-brined shrimp (they must be eaten in a day or two but really tasty) and this was salty enough. After seeing all that soy sauce, i KNEW i wasn't going to touch any salt for this. The Pork should be very finely ground and slightly less of it I think. Don't dump all of your starch in, do it slow and save a bit, remember you can always add more but you cant take it out. All in all, this all works well. I've been a cook for a long time so now I know a way that I can make it, and it will stay in my memory bank until a better one comes along!, thanks. (Tip, this is a very time forgiving recipe, you do not need to serve and eat within a minute of completion. Don't cook your rice too far in advance, relax and make some good rice. This recipe does take quite a bit of time and prep for your first time.
- 1 lb large shrimp, fresh
- 4 teaspoons coarse salt
- 2 tablespoons preserved black beans, fermented (found in Asian markets, food stores)
- 2 garlic cloves, minced
- 2 tablespoons ginger, grated
- 2 tablespoons rice wine
- 1⁄4 lb ground pork (1/4 to 1/2 cup)
- 2 tablespoons soy sauce
- 3⁄4 cup chicken stock (Optional, Won Ton or Asian Chicken Powder)
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (no sweetened version, read label on bottle)
- 3 -4 tablespoons tapioca starch, powder with 3-6 tablespoons water (substitute cornstarch)
- 2 eggs, slightly beaten with 2 tablespoons water
- 2 scallions (spring, green onion)
- 2 tablespoons peanut oil
- 2 tablespoons sesame oil
Directions See How It's Made
- The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
- The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
- The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
- The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
- The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
- The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
- The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
- The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
- COOKING INSTRUCTIONS.
- In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
- Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
- Next add the pork mixture and stir-fry until it loses its pink coloring.
- Next add the stock and stir-fry until boiling.
- Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
- Next add the pre-cooked shrimp and cook for about a minute.
- While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
- Next add the egg mixture on top of the sauce.
- Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
- Then add the scallions.
- Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
- Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
- Serve with white rice on the side.