I used to love when my mom made shrimp with lobster sauce for dinner. The black bean gravy on white rice is so delicious. I also order this when we do the occasional Chinese take out for lunch at the office. This recipe is more flavorful probably because I use more ground pork than they do at the restaurant. Serves 4.
- 1 tablespoon cornstarch
- 1 tablespoon Chinese Shaoxing wine or dry sherry
- A pinch of white pepper
- 1/4 cup chicken broth
- 3 tablespoons Chinese Shaoxing wine or dry sherry
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound extra large (16-20) shrimp, peeled & deveined
- 1/4 pound of ground pork
- 2 teaspoons cornstarch
- 1 tablespoon oil
- 1 tablespoon minced fresh ginger
- 3 cloves minced fresh garlic
- 2 teaspoons of black bean garlic sauce
- 2 green onions cut into 2 inch lengths
- 1/2 yellow onion diced
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1 egg, lightly beaten
- Combine marinade ingredients in a bowl and add the shrimp. Mix to coat the shrimp evenly, and marinate for 10 minutes.
- Separately, combine ground pork and 2 teaspoons cornstarch.
- Add chicken broth, Chinese Shaoxing wine, fish sauce and sugar in a small bowl, and ensure the sugar is dissolved.
- In a wok, heat oil on high heat and swirl coat the sides. Add the ginger, garlic, and black bean garlic sauce. Stir fry for about 15 seconds.
- Add the pork, green onions, and yellow onions and cook until the meat is browned. This will take about 2 minutes.
- Add the shrimp (including the marinade) and stir fry until the shrimp turn pink which is about 2 minutes.
- Add the sauce and bring to a boil.
- Add the cornstarch slurry and stir. Watch how the sauce thickens. This should take 20 seconds.
- Stir in the egg and cook until it sets in ribbons for about 1 minute.
- Transfer to a serving plate and serve immediately.
- Feel free to garnish with a drizzle of sesame oil and minced chives or green onions. For a spicy addition, add sambal or chili garlic crisp.
- You may feel compelled to add more black bean garlic sauce like I did. However, if you add too much, it becomes very salty.
- It’s easier to have everything all prepped and in bowls next to the wok since this dish cooks up quickly.
- I like using jumbo sized shrimp because I like the shrimp being the center of attention. If you are serving this for a lot of people, feel free to use medium sized shrimp since there will be more shrimp per person.