Classic Shrimp With Lobster Sauce
Published November 11, 1997
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 egg white
2 teaspoons plus 1 tablespoon cornstarch
1 ½ teaspoons salt
1 tablespoon Asian sesame oil
¾ teaspoon freshly ground white pepper
1 pound medium shrimp, shelled and deveined
1 ½ tablespoons minced fresh ginger
2 teaspoons finely chopped garlic
1 ½ tablespoons coarsely chopped Chinese fermented black beans
1 ½ tablespoons rice wine or dry sherry
1 tablespoon light (thin) soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
½ cup low-salt chicken broth
1 ½ tablespoons peanut oil
½ pound fatty ground pork
1 egg, beaten
2 tablespoons finely chopped scallions
Nutritional analysis per serving (4 servings)
9 grams carbs; 263 milligrams cholesterol; 394 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 1 gram fiber; 806 milligrams sodium; 37 grams protein; 3 grams sugar
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
Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and ½ teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
- Step 2
Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
- Step 3
Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
- Step 4
Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
- Step 5
Garnish with scallions, and serve.
Private Notes
Comments
This is pretty much a foolproof recipe. Blanching the shrimp then adding them at the end prevents overcooking. Rather than discarding the egg yolk I added to the beaten egg and I often use 3/4 lb of ground pork rather than 1/2. It is also important to stay with "medium" shrimp (31-40) the dish really doesn't work well if they are too large.
I’ve made this numerous times. The real deal. I usually water velvet, but I’ve done the oil on occasion when feeling more decadent. Personal variations…subbing frozen peas for scallion garnish since we like them, and most restaurants do the same…omitting the dark soy if a lighter, restaurant style sauce is the desired result.
Definitely rinse the black beans, otherwise way too salty. The egg added didn’t scramble, so perhaps scramble in a skillet beforehand? Add frozen peas at the end .
I’ve made this numerous times. The real deal. I usually water velvet, but I’ve done the oil on occasion when feeling more decadent. Personal variations…subbing frozen peas for scallion garnish since we like them, and most restaurants do the same…omitting the dark soy if a lighter, restaurant style sauce is the desired result.
Only 1 tablespoon of reg soy sauce