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Prep 30 mins
Cook 0 mins
This is a recipe I developed from my memories of this dish at an Indiana restaurant. I would order this with Fried Rice and an Egg Roll. I combined several recipes and have experimented to try to replicate the flavor. This is the result, Lobster sauce is a misnomer as there is no lobster in the dish. It is the name for the style of sauce used on the dish.
- 1 1⁄2 lbs medium shrimp or 1 1⁄2 lbs large shrimp, peeled and devined
- 1⁄3 lb ground pork
- 2 tablespoons cooking oil
- 1 tablespoon rice wine (Sake)
- 2 tablespoons black bean garlic sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon garlic salt
- 2 scallions, chopped
- 3⁄4 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg
- Pour oil into large skillit or wok and heat.
- When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
- Add rice wine, stir and remove shrimp to platter.
- Add black bean garlic paste and pork and sir fry until pork is cooked.
- Add soy sauce,sugar, garlic salt, stir.
- Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
- Add shrimp, cover, turn heat to low.
- Mix beaten egg with 1 tablespoon water.
- When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid.
- Transfer to a heated platter and serve with with either white or fried rice.