Shrimp with Lobster Sauce (Black Bean Garlic Sauce)

Serves 4
16-18 medium sized frozen shrimp, deshelled and defrosted
1 pack 250 grams lean ground pork
1 tbsp soy sauce
3/4 tbsp fermented black beans (see package below)
1 tbsp garlic, minced
1/4 cup water
1/4 tsp sugar
1 tsp black pepper
1 tsp sea salt
2 eggs
1 stalk green onions, diced
Canola oil for cooking

Wash the shrimp and place in a container of cold water just enough to cover them. Sprinkle 1/2 tsp of salt into the water and mix in. Let it sit for 10-15 min- the salt helps keep the shrimp moist and fresh.

Mix the black beans and garlic in a heavy bowl, to borrow from Jamie Oliver, “smashing” the black beans to create a paste. Set aside. 

Heat a fry pan to medium-high heat, add some canola oil to the pan. Drain the shrimp and pat with paper towel to dry the shrimp completely.

When the pan is hot, pan fry the shrimp for about 30 seconds on each side. Remove from heat and set aside. 

Add some oil to the pan and put the ground pork in the pan. Cook pork for 8 min on med-high heat and then turn down to medium heat. Add the black bean garlic sauce mix and the soy sauce, water, sugar, pepper, 1/2 tsp salt and stir together. Cook for another 8 min until the meat is fully cooked. 

Once the meat is cooked, add the shrimp to the pan. Sprinkle the green onions in, then crack the eggs over the food. Turn the heat off and stir everything together.  

The eggs will blend in nicely and cook moderately in the pan. The eggs are not fully cooked and serves as a "sauce" with the meal. If you prefer your egg to be fully cooked keep the heat on for while you mix the eggs in.

Serve over white steamed rice and a side of vegetables of your choice.
Package of fermented black bean sauce


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