Leo’s Shrimp in Lobster Sauce, Without Lobster, but With Yaya’s Love

Leo knows his way around the kitchen. He’s had a log career in the hospitality industry with long hours to boot. Leo laments the fact that his work often keeps him away from his family and the kitchen. That’s why he relishes the time he spend with his kids, and especially with his lovely granddaughter Audrey, cooking and hanging out while chopping and stirring. Watching them cook together is a reminder of how food can build a bridge between generations–a chance to pass along cherished recipes, but most importantly, a chance to spend special time together.

You’ll find the recipe after the video

Leo’s Shrimp in Lobster Sauce


  • 12 shrimp
  • 1 tsp canola oil
  •  6 oz pork
  • 12 oz.water
  • 1 egg, beaten
  • 1 tsp green onion
  • 1 1/2 tsp black bean sauce
  • 1 tsp cooking wine
  • 1 tsp garlic
  • 1 1/2 oz corn starch
  • 1 tsp oyster sauce
  • 1/3 tsp salt
  • 1/2 tsp sesame oil
  • 1 1/2 tsp sugar
  • 2 tsp soy sauce


  • Peel shrimp leaving tails on
  • Place shrimp in boiling water and remove almost immediately. Set aside for later use
  • Heat wok and add canola oil
  • Add ground pork
  • Add cooking wine, black beans and minced garlic to the wok
  • Add water and seasonings except soy sauce. Cook until contents are boiling and have thickened
  • Add soy sauce and shrimp
  • Add the egg into the middle of the mixture in the wok. Remove the wok from heat
  • Mix the contents of the wok and pour onto serving plate
  • Garnish with diced green onion
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