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Shrimp with Lobster Sauce

4

25 min

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce Photo 1

Time

25 min

Serving

4 persons

Calories

308

Rating

4.00★ (165)

Cuisine

Chinese
Author: Victoria Buriak
This shrimp with lobster sauce is just like what you'd find at a Chinese restaurant that serves Cantonese cuisine. Despite the name, there's no lobster in the sauce. Serve over white rice.

Ingredients

  • cornstarch: 1.5 tsp
  • cooking sherry: 2 tsp
  • medium shrimp: 1 pound (peeled and deveined)
  • vegetable oil: 0.25 cup
  • garlic: 2 clove (minced)
  • ground pork: 0.25 pound
  • water: 1 cup
  • soy sauce: 2 Tbsp
  • sugar: 0.25 tsp
  • salt: 0.5 tsp
  • water: 0.25 cup (cold)
  • cornstarch: 1.5 Tbsp
  • egg: 1 piece (beaten)

Metric Conversion

Stages of cooking

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  1. Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
    Shrimp with Lobster Sauce Photo 2
  2. Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
    Shrimp with Lobster Sauce Photo 3
  3. Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
    Shrimp with Lobster Sauce Photo 4
  4. Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
    Shrimp with Lobster Sauce Photo 5
  5. Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.
    Shrimp with Lobster Sauce Photo 6

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