Shrimp with Lobster Sauce

1 lb raw shrimp
4 [T] vegetable oil
1 [T] Chinese cooking wine
2 [t] fermented black bean, chopped
1 [t] garlic, finely chopped
2 t finely chopped ginger
1 [T] soy sauce
1/4 [t] sugar
1 scallion, chopped
1/4 [t] salt
1/8 [t] ground pepper
1 [C] water
2 [T] cornstarch dissolved into 3 [T] water
2 eggs, lightly beaten

  • Add wine to the shrimp and set aside
  • Combine the soy sauce, salt, sugar, pepper, scallion and water in a bowl
  • Have the cornstarch and eggs prepared
  • Heat 2 [T] of oil, on high, in a wok. Drop in shrimp and stir fry 1 min or until shrimp is pink
  • Remove, add 2 [T] of oil to wok and stir fry the garlic, black bean and ginger, until fragrant but not burnt
  • Add the mixture in the bowl and bring to a boil
  • Add the shrimp, and when the liquid comes to a boil again, stir the cornstarch and add it to the pan and stir
  • When the sauce has thickened and become clear, add the eggs and stir contents gently
  • Transfer to a platter and serve immediately

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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