Big Bowl Cantonese Shrimp Lobster Recipes

BIG BOWL CANTONESE SHRIMP & LOBSTER

Steps:

• Mix ground pork with 1 teaspoon sesame oil 1 teaspoon soy sauce and pinch salt; set aside.
• Clean shrimp and mix well with 1/4 teaspoon cornstarch, 1/4 teaspoon sesame oil and 2 teaspoons water; set aside.
• In a small bowl, stir together the oyster sauce, 1 teaspoon Shaoxing wine,1 teaspoon soy sauce and 1 teaspoon sugar; set aside.
• Split lobster in half, clean out stomach, etc. Lightly crack claws. Dip meat side in cornstarch. In a pan heat a small amount of oil to 350F and pan fry for 1 minute 40 seconds and let drain. Place on a platter.
• Heat wok (don't add oil until pan is very hot), add oil then scallions pieces to cool oil. Add ginger and black bean paste and lightly sizzle for about 15 seconds. Add pork and break in small pieces. Add oyster sauce mixture. Add shrimp and continue cooking until shrimp change color.
• Add chicken broth and bring to boil. Add the cornstarch/water mixture to thicken and remove from fire.
• Add scallions and drizzle egg in a clockwise motion in a thin stream and mix in well.
• Pour pork and shrimp mixture over the lobster. Garnish with sesame oil and cilantro. Serve with steamed jasmine rice on the side.

SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE

Steps:

• PREPARATION.
• 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.
• 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.
• The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
• 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.
• The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
• The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
• The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• 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.
• COOKING INSTRUCTIONS.
• In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
• Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
• Next add the pork mixture and stir-fry until it loses its pink coloring.
• Next add the stock and stir-fry until boiling.
• Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
• Next add the pre-cooked shrimp and cook for about a minute.
• While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
• Next add the egg mixture on top of the sauce.
• Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
• Then add the scallions.
• Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
• NOTES:.
• Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
• Serve with white rice on the side.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

CANTONESE LOBSTER

Steps:

• Remove the lobster meat by cutting along the inner edges of the soft undershell.
• Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
• Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
• Put a stir-fry pan over high heat until hot.
• Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
• Add in the lobster meat and stir-fry until opaque, about 2 minutes.
• Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
• Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.

SHRIMP IN LOBSTER-STYLE SAUCE

Steps:

• Wash shrimp and pat dry.
• Mix garlic with black bean mixture in a bowl, stir well.
• Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
• Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
• Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
• Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
• Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
• Serve over steamed rice.