CANTONESE SHRIMP IN LOBSTER SAUCE
Serves 4-5 as a main entree course. or:
6-8 as part of a full Chinese dinner.
Shrimp in Lobster Sauce! Wow!
What a mis-nomer!
There is no lobster in the sauce or the recipe. The name is derived from the sauce that is used with Lobster Cantonese. Hence; lobster sauce.
No matter what you call it, it is delicious and remarkably easy to prepare.
You may serve it with white or fried rice.
I generally serve it with roast pork fried rice as a side dish; and, a couple of mini-eggrolls and baby back ribs, as an appetizer course.
Special equipment required; None but a large saute pan. Pan of choice is a wok.
BASIC INGREDIENTS
- 1 Lb. Fresh large shrimp, shelled and deveined.
- If you prefer, tails may be left on for decorative purposes.
- 1 1/2 Tbs. Fermented, salted black beans. Soaked,
rinsed, drained and mashed.
- 1/4 Lb. Ground pork.
- 1 Large egg, beaten.
- You may use a total of 3 eggs to make a much creamier, velvety sauce.
- 4 Tbs. Peanut oil.
- 2 Large garlic cloves, peeled and minced.
- 1/4 Tsp. salt.
- 4-6 Spring onions cut into 1" lengths.
- 2 Tbs. Water mixed with 1 Tbs. cornstarch.
OPTIONAL BASIC INGREDIENTS
- 2 Tbs. Minced, canned water chestnuts.
- 1/4 Lb. Chinese pea pods, sliced in 1/3rds.
- 2-3 Dried Chinese black mushrooms, soaked, drained and sliced into 1/8th" pieces.
PORK MARINADE INGREDIENTS
- 1/2 Tsp. Fresh ginger root, peeled and minced or grated.
- 1/4 Tsp. Granulated white sugar.
- 1/2 Tsp. Chinese soy sauce.
- 1/2 Tsp. Chinese rice wine or dry sherry.
SEASONING MIXTURE INGREDIENTS
- 1 Tsp. Granulated white sugar.
- 1/4 Tsp. Molasses.
- 2 Tsp. Oyster flavored sauce.
- 1/2 Tsp. Ground black pepper.
- 1 Tsp. Chinese rice wine or dry sherry.
- 1/2 Tsp. Sesame oil.
- 3/4-1 Cup Chicken stock.
PREPARATION
- Marinade the pork.
- In a small bowl, mix together the marinade ingredients, add the ground pork and mix well. Reserve.
- Make seasoning mixture.
- Place all seasoning mixture ingredients into a small bowl and mix well to incorporate. Reserve.
COOKING INSTRUCTIONS
Cooking is very rapid and so you must have all of your ingredients lined-up and ready to use.
As in all Chinese stir fry cooking; you MUST use a very hot wok or saute pan. You should heat your pan to almost the smoking stage and then add your cooking oil. Your cooking burner should remain on the HIGH setting during the entire stir-frying procedure.
Now lets begin to cook!
- Place 2 Tbs. oil in your pre-heated wok/pan. Swirl about for a few seconds.
- Add garlic, black beans and salt. Stir fry for about 30 seconds or until the mixture becomes aromatic. Take care not to let it burn.
- Add the ground pork, optional black mushrooms; and stir-fry for about 2 minutes, or until brown.
- Remove pork mixture and reserve.
- Place 2 Tbs. oil in the wok/pan. Add shrimp and stir-fry for about 1 minute or until they just turn pink.
- Remove and reserve shrimp in a separate bowl.
- Place 1 Tbs. oil in wok/pan and add optional water chestnuts and pea pods. Stir-fry for about 1 minute. Remove and reserve.
- Return the pork mixture to the wok, add the seasoning mixture and bring to a boil.
- Add cornstarch mixture and stir to thicken the sauce. Make a large depression in the center of the sauce and quickly pour the beaten egg(s) into it. Permit to set just a bit and then gently stir them into the sauce until the sauce becomes thick and creamy.
- Immediately stir in the reserved shrimp, water chestnuts, and pea pods.
- Remove from heat and stir in spring onions.
