Shrimp with lobster sauce is really a classic takeout style dish that’s a misnomer. There’s really no lobster within the dish whatsoever. This fact didn’t stop huge numbers of people from experiencing the dish at the most Chinese restaurants through the years, however. The scrumptious shrimp speak on their own and also the luxurious egg and pork sauce complements everything nicely. The good thing? You don’t need to spend a lot of cash on lobster.
This dish is extremely simple to make in your own home. After you have the components prepared, you’ll have Shrimp and lobster sauce up for grabs in under ten minutes (and that’s an ample estimate).
On muggy summer time weekend nights during the Catskills resort town I increased in, I'd peel and make preparations shrimp to create a minimum of 100 orders of shrimp with lobster sauce every single day! It was china restaurant I did previously operate in within my teen years, and my dad (the chef) might have two large woks running simultaneously for hrs on finish.
Usually, a minumum of one of the woks were cooking this dish. Shrimp and lobster sauce was among the two finale dishes within the last span of the “Polynesian Luau for 2.” (What’s a Polynesian Luau for 2? And just what does Polynesia relate to Americanized Chinese takeout food? Don’t ask. Since I do not know.) Another dish was the roast pork fried grain. another classic favorite.
After I recognized that Sarah and Kaitlin didn't have shrimp with lobster sauce before, I made the decision the time had come. They enjoyed it and I think you'll will too!
Should you’re searching for a classical shrimp dish, go for a walk around the wild side and look for our Scallion Ginger root Shrimp recipe and Stir Fried Shrimp and Eggs or simply a more progressive Hunan Steamed Shrimp .
Until then up with the classic!
- 8 oz. shrimp (21 size, or about 10 shrimp)
- 4 oz. ground pork
- two tablespoons vegetable oil
- 1 clove garlic clove. minced
- 1 tablespoon Shaoxing wine or cooking sherry
- 1 1/2 cups low sodium chicken stock
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- fresh ground white-colored pepper. to taste
- 1/2 cup frozen peas
- two tablespoons corn starch mixed right into a slurry with two tablespoons water
- 1 egg, beaten slightly
- 1 scallion. chopped
Peel and devein the shrimp. Boil 2 glasses of water inside a large wok and stir in the earth pork. Split up any clumps and prepare for around one minute, before the pork is not pink. Drain the pork inside a mesh strainer and provide it a fast rinse. This gives a much clearer, cleaner sauce.
Wash your wok and put over medium high temperature. Add some vegetable oil, garlic clove, ground pork, and shrimp and stir-fry for 10-20 seconds.
Add some wine and stir-fry for an additional ten seconds. Add some chicken stock, sesame oil, sugar, salt, and white-colored pepper.
Stir within the peas.
When the mixture involves a simmer, stir within the corn starch slurry a bit at any given time. Allow the mixture bubble and thicken. It will be able to coat a spoon, however it shouldn’t possess a gloopy consistency. Whether it will get too thick, add a bit more chicken stock. If it’s too thin, increase the slurry.
Spread the marginally beaten egg and scallion over the mixture and let simmer for five seconds.
Make use of your wok spatula to fold the egg in to the sauce having a couple of strokes.
Shrimp with Lobster Sauce
Serves: 2 servings
- 8 oz. shrimp (21 size, or about 10 shrimp)
- 4 oz. ground pork
- two tablespoons vegetable oil
- 1 clove garlic clove, minced
- 1 tablespoon Shaoxing wine or cooking sherry
- 1½ cups low sodium chicken stock
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ½ teaspoon salt
- fresh ground white-colored pepper, to taste
- cup frozen peas
- two tablespoons corn starch mixed right into a slurry with two tablespoons water
- 1 egg, beaten slightly
- 1 scallion, chopped
- Peel and devein the shrimp. Boil 2 glasses of water inside a large wok and stir in the earth pork. Split up any clumps and prepare for around one minute, before the pork is not pink. Drain the pork inside a mesh strainer and provide it a fast rinse. This gives a much clearer, cleaner sauce.
- Wash your wok and put over medium high temperature. Add some vegetable oil, garlic clove, ground pork, and shrimp and stir-fry for 10-20 seconds. Add some wine and stir-fry for an additional ten seconds. Add some chicken stock, sesame oil, sugar, salt, and white-colored pepper. Stir within the peas.
- When the mixture involves a simmer, stir within the corn starch slurry a bit at any given time. Allow the mixture bubble and thicken. It will be able to coat a spoon, however it shouldn’t possess a gloopy consistency. Whether it will get too thick, add a bit more chicken stock. If it’s too thin, increase the slurry.
- Spread the marginally beaten egg and scallion over the mixture and let simmer for five seconds. Make use of your spatula to fold the egg in to the sauce having a couple of strokes. Serve over white-colored grain.