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Ingredients
- 1pound fresh shrimp
- 2tablespoons Chinese black bean (available in Oriental grocery stores)
- 2tablespoons peanut oil
- ½teaspoon salt, or as desired
- 1thin slice ginger, minced
- 2 or 3cloves garlic, minced
- ½pound ground pork
- 1½cups chicken stock
- ¼teaspoon sugar
- 1tablespoon cornstarch mixed with 2 tablespoons water
- 1scallion (green and all), chopped
- 1egg, beaten
- Black pepper to taste
Nutritional analysis per serving (4 servings)
394 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
- Step 2
Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.
Private Notes
Comments
I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.
I’m here to compare NYT Cooking’s version of Shrimp with Lobster Sauce to the one I found in an old folio of recipes from Abraham and Strauss - The Gourmet Kitchen, “culinary consultant: Chef Leonard Klein. It matches almost exactly with the exception of the ginger that is not in the A&S recipe. This is my first time ever cooking or eating shrimp with “lobster sauce”. Sounds like fun. Thanks for the clear instructions!
I’m here to compare NYT Cooking’s version of Shrimp with Lobster Sauce to the one I found in an old folio of recipes from Abraham and Strauss - The Gourmet Kitchen, “culinary consultant: Chef Leonard Klein. It matches almost exactly with the exception of the ginger that is not in the A&S recipe. This is my first time ever cooking or eating shrimp with “lobster sauce”. Sounds like fun. Thanks for the clear instructions!
I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.