• 1 small onion, cut into 1-inch cubes
  • 1 lb jumbo shrimp (21-25 per lb)
  • 1 bell pepper, cut into 1-inch cubes
  • 1 tbsp fermented black beans
  • 1/2 tsp sugar
  • 2 garlic cloves, minced
  • big pinch white pepper
  • 1 quarter-sized slice fresh ginger, peeled, minced
  • 1/2 tbsp light soy sauce
  • 3/4 cup chicken stock
  • 1 tbsp shao hsing rice wine, or dry sherry
  • 2 tsp cornstarch, blended with 1 tbsp water
  • 2 tbsp peanut or corn oil
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 1 green onion, chopped
  • 6 oz ground pork butt
  • 1 tsp asian sesame oil

To make shrimp in lobster sauce, start of by shelling and de-veining the shrimp. Butterfly the shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water and let soak for 5 minutes. Drain. Combine with the minced garlic and ginger and gently crush into a paste. Mix in the wine. Set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange. Remove to a dish and keep warm.

Reheat your wok over a medium heat add remaining tablespoon of oil and the salt. Add the black bean paste and sauté for a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink – roughly 3 minutes.

Add onions, peppers, Sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Lastly, stir in the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.

Serve the shrimp in chinese lobster sauce to your guests.