Shrimp with Lobster Sauce

Prawns in a savoury sauce set with beaten egg, containing no lobster at all.

Pork, Shellfish, Egg. Not vegetarian — contains chicken stock, pork, shellfish.

Ingredients

• 500 g raw prawns, peeled
• 2 teaspoons cornflour, for the prawns
• 100 g pork mince
• 2 tablespoons vegetable oil
• 2 tablespoons fermented black beans, rinsed and crushed
• 4 cloves garlic, chopped
• 1 tablespoon ginger, chopped
• 350 ml chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornflour mixed with 4 tablespoons cold water
• 2 eggs, beaten loosely
• 3 spring onions, sliced

Method

1. There is no lobster in this dish and the ingredient list above is the whole of it. Why the name says otherwise is not something we can tell you — we have no source for it and are not going to guess. Worth knowing before you shop.
2. Toss the prawns with the 2 teaspoons of cornflour and leave them 10 minutes.
3. Fry the pork in the oil until dry and separated, 3 minutes, then add the crushed beans, garlic and ginger for 30 seconds.
4. Add the stock, soy sauce and sugar and bring to a simmer.
5. Stir the cornflour slurry and pour it in, stirring, until the sauce thickens enough to coat a spoon.
6. Add the prawns and cook 2 minutes, until they curl and turn opaque.
7. TAKE THE PAN OFF THE HEAT and pour the beaten egg in a thin stream while stirring slowly. Off the heat: the egg should set into soft ribbons through the sauce, and poured into a boiling pan it scrambles into lumps instead.
8. Scatter the spring onions over and serve.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes