Nowadays we can enjoy Chinese food from many different regions of China. Up through the 1960s, Cantonese-style food was the predominant type of Chinese food in the U.S. Lobster Cantonese was one of those dishes you'd find on the old time Chinese restaurant menus. Featuring a rich gravy of ground pork, fermented black beans and garlic, it was a popular dish. As lobster became more expensive, cooks started making Shrimp with Lobster sauce. Not found as often these days on Chinese restaurant menus, you can easily make this dish at home!
Shrimp with Lobster Sauce
1/2 lb shrimp, deveined and shelled (I used 31-40ct)-
(shrimp marinated in 1/2tsp ea- cornstarch, sesame oil, Shaoxing wine)
2-3 oz ground pork
2 tbsp fermented black bean, soaked and minced
3 cloves minced garlic
1 tsp minced ginger
1 scallion, sliced thin
2-3 tbsp frozen peas, thawed
1 C. Low sodium chicken broth (black beans are salty)
1 egg white, beaten
1 tbsp cornstarch dissolved in 2 tbsp water to make slurry
2 tsp vegetable oil
After cleaning and marinating the shrimp, heat 1 tsp oil in a frying pan and quick fry them just until they turn pink. Set aside.
Heat 1 tsp oil in a wok and add the fermented black bean, garlic and ginger and stir fry until fragrant. Add the pork and break up, browning until cooked, about 2 minutes. Add the chicken broth and frozen peas and bring back to a simmer. At this point you will add the cornstarch slurry. Simmer until thickened. Adjust thickness- if you a prefer a thicker gravy, add more cornstarch slurry. Beat the egg white and drop it into the simmering sauce. Let set briefly and stir the sauce so the egg white looks like "egg drops." Add the shrimp back and cook briefly until fully cooked. Add the scallion, reserving a little for garnish. Serve over steamed white rice, with a vegetable on the side. Can also be part of a multi-course Chinese dinner.
24 июл 2024
