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Shrimp in Lobster-Style Sauce

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“This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.”

Ingredients Nutrition


  1. Wash shrimp and pat dry.
  2. Mix garlic with black bean mixture in a bowl, stir well.
  3. 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).
  4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
  5. 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.
  6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
  7. 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.
  8. Serve over steamed rice.

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