Lobster Sauce Shrimp
chinese, groundmeat, pork, sauces, shellfish
1 shrimp in lobster sauce is
1 one of the first magnitude
1 stars blazing in
1 the firmament of chinese
1 cuisines--or any cuisine for
1 that matter. it owes
1 its character to the lowly
1 fermented black bean. these
1 are soy beans,
1 packed in salt and sometimes
1 with ginger, and fermented.
1 they are savory
1 shrimp, pork and chicken.
Some authors say you *must* soak them to remove excess salt, others say it's not necessary. Just be advised that they *can* be overpowering so go easy until you get a feel for them. They're worth a trip to a Chinese market. A bag weighing in at about a pound and selling for under two bucks will keep for well over a year in a jar in the fridge. Not many are used at any one time so they're one of the great values per flavor unit going.
Lobster Sauce has no lobster in it. It's *used* on lobster or more often, shrimp. It's a concoction of black beans, egg, pork, wine, garlic and other things that is rich without being overbearing. It's loaded with flavor, but remains subtle. This recipe is from Joyce Jue and though it looks pretty long, is not at all hard to fix.
1 pound jumbo shrimp (21-25 per pound) 1 tablespoon fermented black beans 2 garlic cloves, minced 1 quarter-sized slice fresh ginger, peeled, minced 1 tablespoon Shao Hsing rice wine, or dry sherry 2 tablespoons peanut or corn oil 1/2 teaspoon salt 6 ounces ground pork butt 1 small onion, cut into 1-inch cubes 1 bell pepper, cut into 1-inch cubes 1/2 teaspoon sugar Big pinch white pepper 1/2 tablespoon light soy sauce 3/4 cup chicken stock 2 teaspoons cornstarch, blended with I tablespoon water 1 large egg, lightly beaten 1 green onion, chopped 1 teaspoon Asian sesame oil
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens.
From: Stephen Ceideburg and pungent but marry well with others ingredients such as garlic, ginger,
Yield: 1 servings