Shrimp with Black Beans in Lobster Sauce
Indulge in the savory, restaurant-style flavors of Shrimp with Black Beans in Lobster Sauce—a dish that combines tender shrimp with the bold, umami richness of fermented black beans and a silky, egg-enriched sauce. Perfectly balanced with aromatic garlic, ginger, and scallions, this quick and easy stir-fry is brought to life with a luscious combination of chicken broth, soy sauce, and oyster sauce, thickened to perfection with a cornstarch slurry. A drizzle of sesame oil adds a final layer of depth, making it an irresistible companion to steamed rice or noodles. Ready in just 25 minutes, this recipe is the ultimate choice for a flavorful weeknight dinner or elevated dining experience at home.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons fermented black beans
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 large egg
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 stalks scallions (chopped)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
Instructions
Rinse the fermented black beans under cold water to remove excess salt, then mash them gently with a spoon and set aside.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside.
Crack the egg into another small bowl and beat it lightly. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil and stir-fry until fragrant, about 30 seconds.
Add the fermented black beans to the skillet and stir-fry for another 15 seconds.
Add the shrimp to the skillet and cook until they just turn pink, about 2 minutes. Remove the shrimp from the skillet and set aside.
Pour the chicken broth into the skillet and bring it to a simmer.
Add the soy sauce, oyster sauce, and white pepper to the skillet, stirring well to combine.
Slowly drizzle in the cornstarch slurry while stirring constantly, allowing the sauce to thicken slightly.
Reduce the heat to low, and slowly pour in the beaten egg while stirring gently to create silky strands in the sauce.
Return the cooked shrimp to the skillet, tossing them gently to coat in the sauce.
Drizzle the sesame oil over the dish and sprinkle the chopped scallions on top.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 1.8 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 317 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1986 mg | 42% | |
*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.
