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Shrimp with Lobster Sauce

posted Jan 12, 2014, 5:30 PM by Amy Lee
People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.  We start by marinating the shrimp in the rice wine, salt and cornstarch.  Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic.  Add the shrimp and stir-fry until they turn pink.  Push the shrimp up to the sides of the pan and add the lobster sauce in the middle. Bring to a boil and then mix in with the shrimp. Serve piping hot