Lobster and shrimp in black bean sauce recipe
Lobster and shrimp in black bean sauce à la Verna
Ingredients
A bunch of big raw shrimp (since we didn't have enough raw lobster at this season)
Salted black beans, about 1/4 cup
4 cloves of garlic, chopped
ginger, about a 2 inch piece chopped into strips
3/4 lb. ground pork
2 eggs
soy sauce and cornstarch (to taste)
one medium sized onion, sliced
four spring onions, chopped
Method
Gather all the ingredients. Ideally you can ask the fishmonger to chop a fresh live lobster into pieces. We bought some frozen raw lobster tails and chopped those. We added large peeled and defrosted shrimp to make up the difference.
Begin by frying the pork until the fat is rendered and then add the chopped ginger and sliced onion and continue stirring. Next add in the black bean sauce. You can use black bean garlic chili sauce or prepare a sauce from scratch (Verna's preferred method) by mashing black beans that have been soaked and drained together with fresh garlic and ginger.
Continue stirring and cooking to season the meat. Next toss in the chopped lobster pieces, continue cooking, then the shrimp. Cover briefly to allow the seafood to steam and cook through.
Finally add some water to form a sauce, then stir in the the beaten eggs, then soy sauce with some cornstarch to thicken. Try to achieve a slurpy texture that isn't overly salty. Top with green onion.
Serve with white rice.
Comments