Ingredients
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1
-
4
-
2
-
2
-
2
-
2
-
1/4
-
2
-
3/4
-
1
-
-
-
-
-
Directions
Shrimp With Black Beans in Lobster Sauce, This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to set on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to Set properly by using heated sesame oil. That is, getting the eggs to set by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce., I have made this multiple times and been very pleased. The taste is the rich flavor of the shrimp in lobster sauce of our favorite restaurant from years ago and not the bland egg-white sauce available in many restaurants today. Takes a little time in prep but comes together quickly when cooking. Delicious!, with all due respect to the previous review, eliminating the Fermented Black Bean would be worse than eliminating the soy sauce. the Fermented Black Bean is the essence of this recipe. Nor can you replace them with Mexican Black Beans (Some people actually think these beans are remotely similar). The flavor of a FBB is unique and essential to this dish. Not to say that you cant alter ANY recipe, but I strongly advise not to post on recipes where you do that, as you are just altering it so much, it is no longer The Recipe. That being said, this dish is one of my favorites. I’ve traveled 90 minutes to Chinatown in New York City on many occasion just to enjoy it at my favorite place. This recipe here, is….pretty good. I doubled it (for 4). I found the FBB flavor very pronounced, slightly heavy, but not bad. Glad I didnt add one more bean. I opted to not soak my shrimp in salt. I actually used un-brined shrimp (they must be eaten in a day or two but really tasty) and this was salty enough. After seeing all that soy sauce, i KNEW i wasn’t going to touch any salt for this. The Pork should be very finely ground and slightly less of it I think. Don’t dump all of your starch in, do it slow and save a bit, remember you can always add more but you cant take it out. All in all, this all works well. I’ve been a cook for a long time so now I know a way that I can make it, and it will stay in my memory bank until a better one comes along!, thanks. (Tip, this is a very time forgiving recipe, you do not need to serve and eat within a minute of completion. Don’t cook your rice too far in advance, relax and make some good rice. This recipe does take quite a bit of time and prep for your first time.
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Steps
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1
Done
|
Preparation. |
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2
Done
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the Shrimp- Remove the Shells from the Shrimp and Devein by Cutting a Slit Along the Back of the Shrimp (removing the Vein), Butterfly, Place the Shrimp in a Bowl, Add 2 Teaspoons of Salt, Mix and Then Rinse Under Cold Water, Add Another 2 Teaspoons of Salt, Mix and Then Set Aside For 15 or More Minutes. |
|
3
Done
|
the Salted Black Beans- Rinse the Beans Briefly, Place in a Small Bowl, Add Minced Garlic, Graded Ginger, 1-2 Tablespoons Rice Wine (2 Cover) and Then Set Aside to Soak For 15 Minutes. |
|
4
Done
|
the Ground Pork- in a Bowl Add the Ground Pork, 1 Tablespoon Soy Sauce, Mix and Then Set Aside. |
|
5
Done
|
the Stock- in a Bowl Add the Stock, 1 Tablespoon Light Soy Sauce, 1 Tablespoon Dark Soy Sauce, 1 Tablespoon Oyster Sauce, Stir and Then Set Aside. |
|
6
Done
|
the Thickening Agent- in a Small Bowl Add the Tapioca Powder (or Cornstarch) With Water, Stir and Then Set Aside. |
|
7
Done
|
the Eggs- in a Small Bowl Add the Eggs, With the Water, Mix Lightly and Then Set Aside. |
|
8
Done
|
the Scallions- Wash and Clean the Scallions and Cut at an Angle Into 1/2 Inch Pieces, Set Aside. |
|
9
Done
|
the Sesame Oil- in a Small Frying Pan Heat 2 Tablespoons Sesame Oil, Keep Warm and Then Set Aside in the Frying Pan (to Be Heated Later and Used After the Eggs Are Added), as an Option See the Notes Below. |
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10
Done
|
Cooking Instructions. |
