PF Changs Shrimp With Lobster Sauce Recipe

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PF Chang’s Shrimp With Lobster Sauce Recipe

Introduction

Hi there! I’m Ava Moore, and I’m excited to share with you my recipe for one of my favorite dishes at PF Chang’s – Shrimp With Lobster Sauce. I’ve been a fan of this dish for years, and I’m happy to say that I’ve perfected a recipe that tastes just like the one served at the restaurant. In this article, I’ll walk you through every step of the process so you can make this delicious dish at home.

Interesting Facts About Shrimp With Lobster Sauce

  • Shrimp With Lobster Sauce is a popular dish in American Chinese cuisine.
  • The dish doesn’t actually contain any lobster – the name comes from the sauce which is made with fermented black beans, garlic, and ground pork, resembling the sauce used in lobster dishes.
  • Shrimp With Lobster Sauce is believed to have originated in the Guangdong province of China.
  • The dish contains high amounts of protein, vitamin D, and omega-3 fatty acids.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup vegetable oil
  • 1/4 cup fermented black beans, rinsed and drained
  • 1/4 cup ground pork
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 egg, beaten
  • Green onions, chopped for garnish

Instructions

1. In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, and cornstarch. Set aside.

2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.

3. Add the fermented black beans and ground pork, and stir-fry for 1-2 minutes, breaking up the pork into small pieces.

4. Add the shrimp and stir-fry for 2-3 minutes or until they turn pink and are cooked through.

5. Push the shrimp to one side of the wok/skillet and pour the beaten egg onto the other side. Scramble the egg until cooked through, then mix it in with the shrimp.

6. Pour in the sauce mixture and stir-fry for 1-2 minutes or until the sauce thickens.

7. Garnish with chopped green onions and serve hot with steamed rice.

My Personal Experience

I have made this dish many times for my family and friends, and it’s always a hit. I prefer to use fresh shrimp instead of frozen, as they have a better texture and flavor. I also like to add a bit of chili paste or Sriracha to the sauce for a little extra kick. Don’t be afraid to play around with the recipe and make it your own!

Expert Opinion

Chef Ming Tsai, owner of Blue Dragon restaurant in Boston and host of the PBS show Simply Ming, says that Shrimp With Lobster Sauce is one of his all-time favorite Chinese dishes. He recommends using fresh shrimp and a good quality fermented black bean sauce for the best results.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp, but be sure to thaw them completely before cooking.

Q: Can I substitute ground chicken or beef for the pork?

A: Yes, you can use ground chicken or beef instead of pork, but keep in mind that it will change the flavor of the dish.

Q: Can I make this dish ahead of time?

A: Yes, you can make the sauce and prep the ingredients ahead of time, but it’s best to cook the shrimp just before serving to ensure they are fresh and tender.

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