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Recipe: Shrimp With Lobster Sauce

User Rating 4 Star Rating (5 Reviews)


Recipe: Shrimp With Lobster Sauce
jeffreyw/Flickr/CC BY 2.0
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.

Serves 3 to 4


  • Lobster sauce (click on the link in the directions for the recipe)
  • 3/4 pound frozen Tiger shrimp
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 3 tablespoons oil for stir-frying
  • 2 teaspoons minced ginger
  • 1 green onion, chopped


Make the lobster sauce first, and keep it warm.

Run the shrimp under warm running water until thawed. Pat dry with paper towels. Shell and devein if necessary.

Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.

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 (about 30 seconds). Add the shrimp and stir-fry until they turn pink.

Push the shrimp up to the sides of the pan and add the sauce in the middle. Bring to a boil and then mix in with the shrimp. Serve hot.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Dark vs light, Member Atochabsh

I had to use black bean sauce instead of the beans, because I couldn't find them. But it gave the dish the taste I remember from the dark versions of this dish. I usually only see the dark version on the east coast. The light eggy version on the west coast. I doubled the sauce and I still think it had too much ground pork. The times I've had this with pork in it, the pork must have been hand minced and I would suggest this. I think between the bean sauce and the soy sauce that those are what made the sauce so dark. It was still very good. Make sure you let that egg at the end set up before you gently stir it in. I added frozen peas and some water chestnuts. Some carrot and/or mushrooms would have been OK too. I also suggest getting an Asian brand of chicken stock from an Asian grocery.

4 out of 4 people found this helpful.

See all 5 reviews

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