Shrimp with Lobster Sauce
Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 servings
Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
Calories: 528kcal | Carbohydrates: 17g | Protein: 41g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 408mg | Sodium: 836mg | Potassium: 524mg | Fiber: 2g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 21mg | Calcium: 201mg | Iron: 4mg