Shrimp With Lobster Sauce John Wong Style

⏱ 30 mins 🍽 4 serving(s) 🏷 Cantonese

This Cantonese recipe recreates a popular restaurant dish featuring shrimp and ground pork in a rich, savoury sauce. The sauce, known as lobster sauce, contains no lobster but gains its depth from black bean garlic paste and soy. It comes together quickly for a satisfying meal that is traditionally served over rice. The final touch involves gently cooking beaten egg into the hot sauce to create soft, scrambled curds.

Shrimp With Lobster Sauce John Wong Style

Ingredients

  • 1 1/2 lbs medium shrimp or 1 1/2 lbs large shrimp, peeled and devined
  • 1/3 lb ground pork
  • 2 tablespoons cooking oil
  • 1 tablespoon rice wine (Sake)
  • 2 tablespoons black bean garlic sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic salt
  • 2 scallions, chopped
  • 3/4 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 egg

Method

  1. Heat the cooking oil in a large skillet or wok.
  2. Cook the shrimp in the hot oil, stirring continuously for 3 to 4 minutes until done.
  3. Pour in the rice wine, give it a stir, then transfer the shrimp to a plate.
  4. Place the black bean garlic sauce and ground pork into the wok and stir fry until the pork is fully cooked.
  5. Stir in the soy sauce, sugar, and garlic salt.
  6. Combine the cornstarch with the chicken stock, add it to the skillet, and stir constantly over medium heat until the sauce thickens.
  7. Return the shrimp to the wok, cover it, and reduce the heat to low.
  8. Beat the egg together with 1 tablespoon of water.
  9. Once everything is hot and the sauce is clear, slowly pour in the beaten egg in a thin stream, lifting the contents gently. Do not stir. allow the egg to cook into soft clumps like scrambled eggs. Cover and cook for 1 minute or until the egg is set.
  10. Move the dish to a warmed platter and serve with white or fried rice.

Nutrition (per serving)

Sodium1572900 mg

Recipe details

CategoryCantonese
AuthorCooking CF