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!
Servings: 2 servings
Calories: 417kcal
Ingredients
- 12 ounces shrimp (21/25 size)
- 4 ounces ground pork (can substitute ground dark meat chicken or turkey)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 clove garlic (minced)
- 1 tablespoon clear rice wine (or Shaoxing wine or dry cooking sherry)
- 1 1/2 cups low sodium chicken stock
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (fine sea salt)
- 1/4 teaspoon MSG (optional)
- 1/8 teaspoon white pepper
- ½ cup frozen peas
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg (beaten slightly)
- 1 scallion (chopped)
Instructions
- Peel and de-vein your shrimp (or skip if your shrimp are already peeled/deveined). Boil 2 cups of water in a large wok and stir in the ground pork (or ground chicken or turkey). Break up any clumps and cook for about 1 minute, until the meat is no longer pink. Drain 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 neutral 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, MSG (if using) and white pepper. Stir in the peas.
- Once the mixture comes to a simmer, combine the cornstarch and water into a slurry, and stir it into the sauce 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. Add the slurry gradually to control the thickness of the sauce; you don't have to use it all. 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.
Video
Nutrition
Calories: 417kcal | Carbohydrates: 17g | Protein: 18g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 701mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 2mg