Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula
Ingredients
1 1/2cuplong grain white ricecooked according to package directions
24ounceU21 shrimp
12ounceground pork
6tablespoonavocado oil
3clovegarlicminced
3tablespoondry sherryor Shaoxing wine
4 1/2cuplow sodium chicken stock
1 1/2teaspoonsesame oil
3/4teaspoongranulated sugar
1 ½teaspoonKosher saltmore or less to taste
¼teaspoonwhite peppermore or less to taste
1 1/2cupfrozen peas
6tablespooncornstarchmixed into a slurry with 2 tablespoons water
3eggbeaten slightly
3stalk green onionchopped
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.
Reheating Instructions
Heat in the microwave on medium-high power or in a saute pan over medium heat until heated through.