Shrimpslobster Tails In Black Bean Sauce Recipes

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SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE



Shrimp With Black Beans in Lobster Sauce image

This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.

Provided by SkipperSy

Categories     Cantonese

Time 1h

Yield 2 serving(s)

Number Of Ingredients 16

1 lb large shrimp, fresh
4 teaspoons coarse salt
2 tablespoons preserved black beans, fermented (found in Asian markets, food stores)
2 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons rice wine
1/4 lb ground pork (1/4 to 1/2 cup)
2 tablespoons soy sauce
3/4 cup chicken stock (Optional, Won Ton or Asian Chicken Powder)
1 tablespoon dark soy sauce
1 tablespoon oyster sauce (no sweetened version, read label on bottle)
3 -4 tablespoons tapioca starch, powder with 3-6 tablespoons water (substitute cornstarch)
2 eggs, slightly beaten with 2 tablespoons water
2 scallions (spring, green onion)
2 tablespoons peanut oil
2 tablespoons sesame oil

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



Shrimp with Lobster Sauce image

This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 thin slices fresh ginger
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1 pound ground pork
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 tablespoons cornstarch
2 large eggs, beaten
1 cup frozen peas, thawed
Jasmine rice, for serving

Steps:

  • Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
  • Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
  • Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
  • Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams

CLASSIC SHRIMP WITH LOBSTER SAUCE



Classic Shrimp With Lobster Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 egg white
2 teaspoons plus 1 tablespoon cornstarch
1 1/2 teaspoons salt
1 tablespoon Asian sesame oil
3/4 teaspoon freshly ground white pepper
1 pound medium shrimp, shelled and deveined
1 1/2 tablespoons minced fresh ginger
2 teaspoons finely chopped garlic
1 1/2 tablespoons coarsely chopped Chinese fermented black beans
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon light (thin) soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1/2 cup low-salt chicken broth
1 1/2 tablespoons peanut oil
1/2 pound fatty ground pork
1 egg, beaten
2 tablespoons finely chopped scallions

Steps:

  • Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
  • Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
  • Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
  • Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
  • Garnish with scallions, and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1313 milligrams, Sugar 3 grams, TransFat 0 grams

LOBSTER WITH BLACK BEAN SAUCE



Lobster With Black Bean Sauce image

A fairly traditional take on the recipe, without having to dispatch a live lobster with a knife on your countertop. This is based on a recipe posted by Lee Phan I found on a cooking forum.

Provided by Gourmand

Categories     Asian

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

1 1/2 lbs lobsters, shelled and cut into chunks
1 tablespoon oil
1 tablespoon preserved black bean, mashed
1 tablespoon garlic, minced
1 small chili, chopped (thai chili)
1 tablespoon ginger, minced
3/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking sherry
4 green onions, chopped into 1 inch lengths
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Boil lobster for 15-18 minutes in salted water. Shell the lobster and cut into pieces.
  • Add 1 tbsp oil to a wok and heat to high heat. Add in garlic, ginger, thai pepper and black beans and stir fry for 1 minute. Add in bell peppers, onions and scallions, stir fry for 2 minutes more.
  • Add in chicken broth, oyster sauce, soy sauce, oil and cooking wine. Combine cornstarch and water together in a small bowl, then stir it inches.
  • Add the lobster pieces and stir fry in sauce to heat through.
  • Serve with steamed white rice or rice vermicelli.

SHRIMP WITH LOBSTER SAUCE



Shrimp With Lobster Sauce image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 pound fresh shrimp
2 tablespoons Chinese black bean (available in Oriental grocery stores)
2 tablespoons peanut oil
1/2 teaspoon salt, or as desired
1 thin slice ginger, minced
2 or 3 cloves garlic, minced
1/2 pound ground pork
1 1/2 cups chicken stock
1/4 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 scallion (green and all), chopped
1 egg, beaten
Black pepper to taste

Steps:

  • Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
  • Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams

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