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Shrimp in lobster sauce with rice

Shrimp in lobster sauce is a Cantonese style dish for 4 people, ready in 35 minutes, medium difficulty, around €5 per person. The key to success is pouring the beaten egg in a thin stream into the simmering sauce, which forms long silky ribbons around the shrimp and ground pork.

Tonight, Cantonese style shrimp in a silky sauce with beaten egg and black beans, served with rice.

Shrimp in lobster sauce with rice
Total time
35 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter

Lobster sauce does not actually contain lobster, it is the traditional name for this sauce made with fermented black beans, garlic and ginger, once used to cook lobster in Chinese restaurants. Here, shrimp take the starring role in this fragrant, slightly salty sauce, thickened with cornstarch and enriched with beaten egg that trails into ribbons. Ground pork adds depth without taking over the dish.

This is a dish for an evening when you have a bit more time, since the final minutes need your full attention while the egg blends into the sauce. The shrimp stay tender, the sauce coats the rice nicely, and the scallions add a fresh crunch right at the end. Save it for a dinner with adults or older kids who already enjoy Asian flavors, Mon Chou likes to send you straight to the stove with this one.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Butcher

  • Ground pork 100 g

Dairy

  • Eggs 2

Pantry

  • Fermented black beansoften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Chicken brothoften in the pantry 25 cl
  • Cornstarchoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Scallions 3

Allergens Shellfish, Eggs, Soy, Gluten

The step by step recipe

  1. Cook the rice in a large pot of salted water, then drain it. 11 min

    Keep it warm, it's waiting for the sauce.

  2. Rinse and lightly crush the black beans, then sauté them in the oil with the garlic, ginger and ground pork. 4 min

    Don't add salt, the beans are already very salty.

  3. Add the shrimp, sear for a minute, then pour in the broth and soy sauce and let it cook. 4 min

    As soon as the shrimp turn pink, they're almost done.

  4. Thicken with the diluted cornstarch, then pour in the beaten eggs in a thin stream while gently stirring. 1 min

    Turn off the heat once the egg sets, it keeps cooking in the residual heat.

  5. Add pepper, sprinkle with sliced scallions and serve over the rice.

    A dash of rice vinegar brightens it up if you have some on hand.

Our tips to get it right

  • Thaw the shrimp completely and pat them dry before searing, otherwise they release water and thin out the sauce.
  • Prep every ingredient before you start cooking, things move fast once the shrimp hit the pan.
  • If the sauce tastes too salty once you taste it, add a splash of water rather than more broth, fermented black beans are already very concentrated in salt.

The variations

  • Swap the ground pork for ground chicken for a milder flavor.
  • For a vegetarian version, skip the pork and shrimp and use rehydrated wood ear mushrooms and diced firm tofu instead.
  • To save time, use jarred minced black beans and steam precooked rice while you make the sauce.

What to serve it with

  • Plain or Cantonese fried rice
  • Clear tofu soup
  • Hot green tea

Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days, the egg texture fades quickly after that. Reheat gently in a pan or saucepan over low heat, avoid the microwave since it toughens the shrimp. Freezing is not recommended because of the cooked shrimp and egg.

Questions about this dish

What exactly is lobster sauce?

It is a Chinese sauce made with fermented black beans, garlic, ginger and beaten egg, traditionally used to cook lobster. The name stuck even when it is used with other ingredients like shrimp.

Can I substitute the fermented black beans?

If you cannot find any, a tablespoon of hoisin sauce or thick dark soy sauce gives a similar flavor. The umami depth will be slightly less pronounced but the dish still works well.

Can I make this dish ahead of time?

You can cook the rice and chop all your ingredients ahead, but make the sauce and cook the shrimp right before serving. Beaten egg loses its silky texture if it sits too long.

How do I know when the shrimp are cooked?

Shrimp are done as soon as they turn pink and opaque, which takes about 2 to 3 minutes in the hot sauce. Overcooking makes them firm and rubbery.

How long does it take to make shrimp in lobster sauce with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in shrimp in lobster sauce with rice?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp in lobster sauce with rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, soy, gluten. Always check the labels of the products you buy.

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