Shrimp with Lobster Sauce

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.


Recipes · Cuisine · Asian · Chinese


Prep Time: 5 mins
Cook Time: 20 mins
Servings: 4
Total Time: 25 mins

Ingredients

Ingredients List

  • 1 ½ teaspoons cornstarch

  • 2 teaspoons cooking sherry

  • 1 pound medium shrimp - peeled and deveined

  • ¼ cup vegetable oil

  • 2 cloves garlic, minced

  • ¼ pound ground pork

  • 1 cup water

  • 2 tablespoons soy sauce

  • ¼ teaspoon sugar

  • ½ teaspoon salt

  • ¼ cup cold water

  • 1 ½ tablespoons cornstarch

  • 1 large egg, beaten


Directions

  1. Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.

  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.

  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.

  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.

  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.


Nutrition Facts (per serving)

Nutrition Facts
308 Calories
20g Fat
5g Carbs
26g Protein


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