Shrimp in Lobster Sauce
People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Lobster Cantonese.
Shrimp in Lobster Sauce
from http://www.authenticorientalcuisine.org
1 small onion, cut into 1-inch cubes
1 lb jumbo shrimp (21-25 per lb)
1 bell pepper, cut into 1-inch cubes
1 tbsp. fermented black beans
1/2 tsp. sugar
2 garlic cloves, minced
Big pinch white pepper
1 quarter-sized slice fresh -ginger, peeled, minced
1/2 tbsp. light soy sauce
3/4 c chicken stock
1 tbsp. Shao Hsing Rice wine, or dry sherry
2 tsp. cornstarch, blended with 1 -tbsp water
2 tbsp. peanut or corn oil
1 large egg, lightly beaten
1/2 tsp. salt
1 green onion, chopped
6 oz. ground pork butt
1 tsp. Asian sesame oil
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced Garlic and ginger; gently crush into a paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When Hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tbsp of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.
Shrimp in Lobster Sauce
http://chinesefood.about.com
This recipe can be used with either shrimp or lobster.
Lobster sauce:
1/4 pound ground pork
2 teaspoons soy sauce
Pepper, to taste
1 teaspoon cornstarch
1 tablespoon fermented black beans
1 garlic clove
2 green onions (spring onions, scallions)
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon granulated sugar
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons oil for stir-frying
3/4 pound frozen Tiger shrimp
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oil for stir-frying
2 teaspoons minced ginger
1 green onion, chopped
Make the lobster sauce first, and keep it warm. Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes. Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain.
Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
Lightly beat the eggs with the salt.
Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion. At this point keep the sauce warm. You want to stir in the beaten eggs just before serving the sauce. See below.
To Prepare the Shrimp:
Run the shrimp under warm running water until thawed. Pat dry with paper towels. Shell and devein if necessary. Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes. Heat the wok over medium-high to high heat.
Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds). Add the shrimp and stir-fry until they turn pink.
Push the shrimp up to the sides of the pan and add the sauce (without the beaten eggs) in the middle. Bring to a boil and then mix in with the shrimp. Stir in the beaten eggs to finish the sauce. Serve hot.
