Shrimp with Lobster Sauce
$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice
https://thewoksoflife.com/shrimp-lobster-sauce/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Cook rice according to package directions
- Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork 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 vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
- Once the mixture comes to a simmer, stir in the cornstarch slurry 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. 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.
Cook Times
Ingredients
Ingredients
- 1 1/2 cup long grain white rice cooked according to package directions
- 24 ounce U21 shrimp
- 12 ounce ground pork
- 6 tablespoon avocado oil
- 3 clove garlic minced
- 3 tablespoon dry sherry or Shaoxing wine
- 4 1/2 cup low sodium chicken stock
- 1 1/2 teaspoon sesame oil
- 3/4 teaspoon granulated sugar
- 1 ½ teaspoon Kosher salt more or less to taste
- ¼ teaspoon white pepper more or less to taste
- 1 1/2 cup frozen peas
- 6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
- 3 egg beaten slightly
- 3 stalk green onion chopped
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium-high power or in a saute pan over medium heat until heated through.
Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg
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