Whenever my grandma made this dish, we called it Lobster Sauce. Which is something of a misnomer because it is actually a pork-based sauce that the seafood is cooked in. And the seafood she used was rarely lobster – usually shrimp or crab. I’m sure there was something lost in translation. Whatever you want to call the sauce, I call it delicious.
Guessipe
- 1 TBSP olive oil
- 7 cloves garlic, minced
- 1/4 cup salted black bean, mashed
- 1 lb ground pork
- 2 TBSP soy sauce
- 1/2 tsp garlic salt
- 2 cups chicken broth
- 4 eggs, beaten
- 2 TBSP corn starch mixed into 2 TBSP water
Brown the garlic and salted black bean in the olive oil. Add the pork and brown for another couple minutes. Add the soy sauce, garlic salt, and chicken broth. Simmer 10 minutes.
While the pork is simmering, separate your crab legs and cut the body into chunks.
Add the crab to the pork mixture and stir until the crab is cooked (3-4 minutes).
Turn up the heat. Pour egg all over the top. Let come to a boil, then slowly stir with a spoon. Taste and add more soy sauce and garlic salt if desired.
Pour the corn starch slurry into the boiling liquid to thicken the sauce to your desired consistency – you may not need to use all of the corn starch mixture.
Serve with rice. You can make this dish with shrimp or lobster instead of crab. The pork sauce is so good that I’ve also been known to just eat that over rice and forego the seafood completely.
