Shrimp with Lobster Sauce

Wash and prepare the vegetables ahead of time, because this dish cooks very rapidly. Also peel and chop the shrimp meat before starting to cook. I prefer to serve this dish over a bed of rice that is topped with fresh bean sprouts. The dish then becomes a meal in itself. However, you may also serve this dish over Chinese noodles instead. Plan to start the rice a half hour ahead of time so that it is hot when you serve this dish.

Note: French cut simply means cutting at a diagonal angle. This allows for rapid cooking and releases maximum flavor.

  • 1/2 lb. raw peeled shrimp or prawns, coarsely chopped
  • 1/4 lb. ground pork, or finely chopped pork
  • 1/4 lb. Chinese pea pods (fresh French cut green beans may be substituted)
  • 1 tsp. ginger root, finely sliced and slivered
  • 2 cloves garlic, crushed and minced
  • 1 Tbsp. brown sugar
  • 1 can chicken broth
  • 1 Tbsp. black bean sauce (or black bean with garlic sauce)
  • 2 Tbsp. corn starch
  • 1 Tbsp. soy sauce
  • 6 Tbsp. sherry
  • 2 Tbsp. sesame oil
  • 3 green onions, French cut
  • 3 eggs, lightly beaten with a fork in a bowl
  • Steamed rice or Chinese noodles
  • 1/2 lb bean sprouts
  • Several sprigs fresh cilantro, chopped, for garnish

Mix the chicken broth, brown sugar, soy sauce, black bean sauce, 2 Tbsp. of the sherry, and the corn starch. Stir and set aside. Beat the eggs in a separate bowl and set this aside also.

Heat the sesame oil in a wok or skillet over medium high heat and add the ginger and garlic. Simmer for 30 seconds before adding the pork. Stir fry the pork until browned and then add the shrimp meat. Stir for about 1 minute and then add the sherry. Cover and let simmer for 1 minute. Remove the lid from the skillet and add the Chinese pea pods or green beans. Stir fry for an additional 1 minute.

Stir the chicken broth mixture so that the corn starch is well mixed and add this to the wok or skillet. Stir fry until the broth thickens. If desired, add a little more corn starch dissolved in cold water to produce a thicker sauce. Add the green onions and stir fry for about 30 seconds more. Finally, pour the beaten eggs over the top and cover immediately. Reduce heat to low and allow the eggs to cook for about 2 more minutes. Remove the lid and top with fresh cilantro.

Make a bed of rice in a serving dish and top the rice liberally with bean sprouts. Pour the Shrimp with Lobster Sauce on top of the rice bed, garnish with a little more cilantro, and serve immediately. Your family will not be disappointed with this dish! Enjoy!

  • Yields: 4 servings
  • Preparation Time: 12 minutes
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