Shrimp with Lobster Sauce Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy texture.

Vegetable oil: Used for stir-frying, it helps cook the ingredients evenly without adding strong flavors.

Garlic: Minced to release its aromatic qualities, it adds a fragrant base to the dish.

Chicken broth: Forms the base of the sauce, adding a savory depth of flavor.

Soy sauce: Adds a salty, umami-rich taste to the sauce.

Cornstarch: Mixed with water, it thickens the sauce to the perfect consistency.

Fermented black beans: Rinsed and mashed, these add a unique, savory flavor to the sauce.

Egg: Beaten and added to create delicate egg ribbons in the sauce.

Scallions: Chopped and used as a fresh, vibrant garnish.

When preparing shrimp, ensure they are peeled and deveined properly to avoid any gritty texture. To devein, make a shallow cut along the back of the shrimp and remove the dark vein using the tip of a knife. This not only improves the texture but also enhances the overall presentation of the dish.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a good alternative for those who do not eat seafood.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and provides a rich flavor that complements the dish.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the overall taste of the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for vegetarians and adds a similar depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and is often preferred for its neutral taste and gluten-free properties.

• fermented black beans - Substitute with miso paste: Miso paste offers a similar fermented flavor and can be used to achieve the same depth of taste.

• egg - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of beaten eggs, making it a suitable vegan alternative.

• scallions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish in place of scallions.

• Allow the shrimp with lobster sauce to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled shrimp and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. This keeps the shrimp and sauce at a safe temperature to prevent spoilage.
• For longer storage, place the airtight container in the freezer. The shrimp with lobster sauce can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen shrimp and sauce in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.
• Reheat the shrimp with lobster sauce in a wok or skillet over medium heat. Stir occasionally to ensure even heating and prevent the sauce from separating.
• If the sauce appears too thick after reheating, add a splash of chicken broth to achieve the desired consistency.
• Garnish with freshly chopped scallions before serving to revive the dish's vibrant appearance and flavor.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet to prevent the shrimp from drying out.
  3. Add the leftover Shrimp with Lobster Sauce to the skillet.
  4. Stir occasionally, allowing the dish to heat evenly for about 5-7 minutes or until thoroughly heated.
  5. Garnish with fresh scallions if desired and serve hot.

• Microwave Method:

  1. Transfer the Shrimp with Lobster Sauce to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the dish to ensure even heating.
  5. Continue microwaving in 30-second intervals until the dish is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Shrimp with Lobster Sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes or until the dish is warmed through.
  5. Remove from the oven, stir gently, and serve hot.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Shrimp with Lobster Sauce in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 5-7 minutes or until the dish is heated through.
  4. Carefully remove the dish from the steamer and serve immediately.

• Wok: A versatile cooking vessel perfect for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: Essential for stirring and flipping ingredients in the wok without damaging the surface.

• Knife: Used for chopping the garlic and scallions with precision.

• Cutting board: Provides a safe and clean surface for chopping ingredients.

• Measuring spoons: Ensures accurate measurement of vegetable oil, soy sauce, and cornstarch.

• Measuring cup: Used for measuring the chicken broth accurately.

• Small bowl: Ideal for beating the egg before adding it to the wok.

• Mixing bowl: Useful for combining the cornstarch and water to create the slurry.

• Colander: Handy for rinsing the fermented black beans.

• Tongs: Useful for handling the shrimp while cooking.

• Serving dish: For presenting the finished shrimp with lobster sauce attractively.

Prep ingredients ahead: Peel and devein the shrimp in advance to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Ready-made chicken broth: Use store-bought chicken broth to avoid making it from scratch.

Quick cornstarch mix: Prepare the cornstarch mixture beforehand and store it in the fridge.

Pre-rinse black beans: Rinse and mash the fermented black beans ahead of time.

Beat the egg early: Beat the egg and keep it ready to pour in when needed.

Chop scallions in advance: Have the scallions chopped and ready to garnish.