well, I made my shrimp and lobster sauce using ground chicken ( I grind it myself using the STX grinder) and shrimp. I did the same recipe a couple months back using ground duck . I was so tired after working in the garden for 7 hours, so I did not even take pictures. I would say it taste pretty good.
First, I caramelized one onion in EVOO, then added a package of ground chicken (? a pound?) , soy sauce, cider vinegar, splash of oyster sauce, shaoxing wine, some dried fermented black beans, and 2 small packaged of precooked garlic in EVOO ( I process garlic to freeze if I have too much) , freshly ground black pepper, Then, I added chicken broth ( from poaching chicken for my poms a few days ago ) as well as broth from the roasted shell of the pound of Argentina shrimp to be used.
Chicken set aside, I added EVOO, ginger, to the wok, Argentina shrimp for a minute or two until they became translucent, added cooked chicken back, corrected seasoning, a bit of sweet potato starch to thicken, then in goes 2 scrambled eggs and fried shallot ( run out of spring onions from the garden), sesame oil and a spoonful of hot chili left over from carry out from chinese restaurant last week.
This was served with rice. Sorry, I do not measure when cooking as in most cases. It was pretty good, so I can do the same with crabs and lobster sauce too using cooked crabs that had been split Ito two halves.