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Shrimp with Lobster Sauce
(Tou Shih Hsia Jen — Cantonese)



  • 2 cloves garlic, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon salted black beans, washed, drained and mashed
  • 1 teaspoon finely chopped ginger root
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 pound raw shrimp, shelled and de-veined
  • 2 scallions (with tops), chopped (tops reserved)
  • 1/2 cup hot water
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch
  • 2 eggs, slightly beaten
  • Hot cooked rice


  1. Mix garlic, soy sauce, beans, gingerroot, sugar and salt. Heat oil in 10-inch skillet until hot. Stir in shrimp, bean mixture and scallions. Cook and stir 1 minute. Stir in 1/2 cup water. Cover and cook until shrimp are pink, about 2 minutes.
  2. Mix 1 tablespoon water and cornstarch; stir into shrimp mixture Cook and stir until thickened. Add eggs; cook and stir just until eggs are set. Sprinkle with reserved scallion tops; serve with rice.

Yields 4 servings.

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