Shrimp With Lobster Sauce

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.

Ingredients

Marinade

• 1 tablespoon cornstarch
• 1 tablespoon Chinese Shaoxing wine or dry sherry
• A pinch of white pepper

Sauce

• 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

Directions

1. Combine marinade ingredients in a bowl and add the shrimp. Mix to coat the shrimp evenly, and marinate for 10 minutes.
2. Separately, combine ground pork and 2 teaspoons cornstarch.
3. Add chicken broth, Chinese Shaoxing wine, fish sauce and sugar in a small bowl, and ensure the sugar is dissolved.
4. 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.
5. Add the pork, green onions, and yellow onions and cook until the meat is browned. This will take about 2 minutes.
6. Add the shrimp (including the marinade) and stir fry until the shrimp turn pink which is about 2 minutes.
7. Add the sauce and bring to a boil.
8. Add the cornstarch slurry and stir. Watch how the sauce thickens. This should take 20 seconds.
9. Stir in the egg and cook until it sets in ribbons for about 1 minute.
10. Transfer to a serving plate and serve immediately.
11. 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.

Notes

• 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.