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shrimp with lobster sauce-1

Shrimp With Lobster Sauce

Shrimp with Lobster Sauce is a classic Chinese-American takeout dish featuring succulent shrimp in a savory garlic sauce with ground pork, peas, and eggs. Despite the name, there's no lobster involved—'lobster sauce' refers to the Cantonese-style sauce originally paired with lobster.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g large raw shrimp, peeled and deveined Use fresh or frozen shrimp; thawed and patted dry before cooking.
  • 120 g ground pork Can substitute with ground chicken or turkey, or omit for a lighter dish.
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons vegetable oil
  • 400 ml chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 100 g frozen peas, thawed
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 2 scallions, sliced for garnish
  • Salt and white pepper to taste

Equipment

  • 1 Wok or large skillet
  • 1 Spatula or spoon
  • 1 Small bowl For sauce
  • 1 Measuring cups and spoons
  • 1 Knife and cutting board

Method
 

  1. Prepare all ingredients before you start cooking, as this dish comes together quickly.
  2. In a small bowl, combine chicken broth, soy sauce, Shaoxing wine, sugar, and a pinch of white pepper. Set aside.
  3. In another small bowl, mix cornstarch and water to make a slurry. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it up, until no longer pink (about 2-3 minutes).
  5. Add the remaining 1 tablespoon oil, then stir in garlic and ginger. Cook for 30 seconds until fragrant.
  6. Add shrimp and stir-fry until they start to turn pink but are not fully cooked, about 2 minutes.
  7. Pour in the broth mixture and bring to a simmer.
  8. Stir in peas, then swirl in the cornstarch slurry. Cook, stirring, until the sauce thickens and shrimp are just cooked through, 2-3 minutes.
  9. Slowly pour in the beaten eggs while gently stirring in a circular motion to create egg ribbons.
  10. Drizzle sesame oil over the top, adjust seasoning with salt and white pepper if needed.
  11. Garnish with sliced scallions and serve hot with steamed rice.

Notes

You can substitute ground chicken or turkey for the pork, or omit it for a lighter dish.
Use fresh or frozen shrimp; just ensure they are thawed and patted dry before cooking.
Adjust the consistency of the sauce by adding more or less cornstarch slurry as desired.
For extra flavor, add a dash of chili oil or extra ginger.