Shrimp in Lobster Sauce
Delight your taste buds with this luxurious and savory dish, **Shrimp in Lobster Sauce**, a classic Cantonese recipe that marries tender, marinated shrimp with a velvety sauce full of bold umami flavors. Despite its name, this dish doesn’t contain lobster but instead features a rich, silky sauce made with fermented black beans, ground pork, and ribbons of lightly beaten egg, creating a perfect harmony of textures. The robust flavors are elevated by oyster sauce, soy sauce, and a hint of white pepper, while scallions add a fresh, aromatic finish. Ready in just 30 minutes, this quick, flavorful dinner pairs beautifully with steamed white rice, making it an ideal choice for an elevated weeknight meal or a crowd-pleasing centerpiece for your next gathering. Indulge in the irresistible blend of textures and flavors with this easy yet elegant Chinese-inspired recipe!
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Recipe Information
Ingredients
- 450 grams large shrimp, peeled and deveined
- 1 large egg white
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 115 grams ground pork
- 1 tablespoon fermented black beans, rinsed and mashed
- 240 milliliters chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
- 1 large egg, beaten
- 2 stalks scallions, finely chopped
- 0.5 teaspoon white pepper (optional)
- 4 cups cooked white rice (for serving)
Instructions
In a medium bowl, combine the shrimp, egg white, and 1 tablespoon of cornstarch. Mix well and set aside to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry for 1-2 minutes until they just turn pink. Remove the shrimp from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the ground pork to the wok and cook, breaking it up with a spatula, until no longer pink, about 2-3 minutes.
Stir in the mashed fermented black beans and cook for another 30 seconds.
Pour in the chicken broth, soy sauce, oyster sauce, and sugar. Bring the mixture to a gentle simmer.
Return the shrimp to the wok and stir to combine.
Slowly pour in the cornstarch slurry while stirring constantly to thicken the sauce. Lower the heat to medium.
Gradually drizzle the beaten egg into the sauce while stirring in a circular motion to create silky ribbons.
Sprinkle the chopped scallions and white pepper (if using) over the shrimp. Stir to combine.
Serve hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
