Shrimp with Lobster Sauce from P.F. Chang's features tender shrimp sauteed with savory garlic, ginger, and fermented black beans, all enveloped in a smooth, flavorful lobster sauce with a hint of soy, served steaming hot with vibrant green scallions and silky egg ribbons.
Equipments
- Wok
- Wok spatula
- Mixing bowls
- Chef’s knife
- Cutting board
- Whisk
- Measuring spoons
- Measuring cups
- Ladle
- Small saucepan (optional, for preparing sauce separately before adding to wok)
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon fermented black beans
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 cup chicken broth
- 2 large eggs
- 2 tablespoons sliced scallions
- 2 tablespoons vegetable oil
- Salt, to taste
- White pepper, to taste
Fermented black beans are essential for authentic flavor but can be quite salty, so adjust your soy sauce and salt accordingly to maintain balance. Use fresh shrimp that is peeled and deveined to ensure tenderness and faster cooking time. Cornstarch combined with water creates a slurry that thickens the lobster sauce to the perfect consistency without clumping. Prepare the eggs separately as silky ribbons to add texture and richness to the dish. Your Shrimp with Lobster Sauce from P.F. Chang's copycat menu will deliver a savory, aromatic experience closely matching the restaurant's signature taste.
Instructions
- Prepare shrimp: Pat dry, season with salt and white pepper.
- Whisk eggs in a small bowl; set aside.
- Mix cornstarch and water to make slurry; set aside.
- Heat wok over medium-high heat; add vegetable oil.
- Add minced garlic, ginger, and fermented black beans; stir-fry until fragrant.
- Add shrimp; stir-fry until just pink and opaque.
- Pour in chicken broth, soy sauce, oyster sauce, and sugar.
- Bring to a simmer.
- Drizzle in whisked eggs slowly, creating silky ribbons.
- Stir in cornstarch slurry and simmer until sauce thickens.
- Add scallions, adjust salt and pepper to taste.
- Serve hot.
Substitution
Shrimp with Lobster Sauce from P.F. Chang's copycat menu delivers a rich combination of tender shrimp with a savory, umami-packed sauce infused with garlic, ginger, and fermented black beans. If fermented black beans are unavailable, you can substitute with miso paste or a small amount of soy sauce mixed with fermented soybean paste for a similar depth of flavor. When making the egg ribbons, pouring the whisked eggs slowly into the hot sauce while stirring constantly prevents clumping and ensures a silky texture. Using a wok helps achieve the high heat needed for quick sauteing, but a large nonstick skillet can work if a wok is not available. Taste the sauce before serving and adjust salt or white pepper to suit your personal preference, as soy sauce and oyster sauce vary in saltiness.
Tips
To ensure the shrimp stays tender and juicy, avoid overcooking by stir-frying just until they turn pink and opaque. When making the egg ribbons, drizzle the whisked eggs slowly in a steady stream to achieve smooth, silky strands without scrambling. Use a well-seasoned wok and keep the heat high to develop the signature smoky flavor while preventing ingredients from sticking. Your cornstarch slurry must be mixed well and added gradually to avoid lumps and ensure a glossy, perfectly thickened lobster sauce.
Nutritions
Shrimp with Lobster Sauce from P.F. Chang's provides a rich source of high-quality protein from the shrimp, supporting muscle repair and growth. The dish is low in fat but features healthy fats from vegetable oil, with fermented black beans and ginger adding antioxidants and anti-inflammatory benefits. Soy sauce and oyster sauce contribute sodium and savory umami flavor, so mindful seasoning helps manage sodium intake for heart health. Your balanced meal includes eggs for additional protein and vitamins, making it a flavorful option that's both nourishing and satisfying.
Storage
Store leftover Shrimp with Lobster Sauce in an airtight container and refrigerate promptly to maintain freshness and prevent spoilage. Keep the dish at a temperature below 40degF (4degC) and consume within 2-3 days for optimal taste and safety. When reheating, warm thoroughly to an internal temperature of 165degF (74degC) to ensure your food stays safe to eat.
Variation or Alternatives
For a variation, you can substitute shrimp with scallops or diced chicken breast to change the protein while keeping the sauce rich and flavorful. Swap fermented black beans for a tablespoon of miso paste to add a different umami depth. If you prefer a vegetarian version, use firm tofu and vegetable broth, and add shiitake mushrooms for extra texture. Using a small saucepan to prepare the sauce separately allows you to control the sauce's consistency before combining it with your sauteed ingredients.
Allergies
Shrimp with Lobster Sauce contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The dish also includes soy sauce and oyster sauce, both of which contain soy and shellfish derivatives, increasing the risk for those with soy or seafood allergies. You should avoid this dish if you have shellfish or soy allergies and consult with restaurant staff regarding ingredient substitutions.
Why this recipe?
Shrimp with Lobster Sauce at P.F. Chang's blends tender shrimp with a savory, rich sauce that balances garlic, ginger, and fermented black beans, creating a distinctive umami flavor. The dish's velvety texture and perfect seasoning make it a favorite for those seeking a flavorful yet comforting meal. Making a copycat version allows you to customize ingredients and replicate the restaurant-quality taste in your own kitchen. Your ability to enjoy this iconic dish anytime enhances its appeal and highlights its worthiness to try at home.