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Shrimp With Lobster Sauce
February 6th, 2013Recipes, Chinese New Year, Recipes, Chinese Recipes, Recipes28 Comments
Shrimp with Lobster Sauce Recipe
Serves 4 as a multi course meal | Prep Time: 10 minutes | Cook Time: 15 minutes
Ingredients:
12 ounces raw large shrimp, shelled and deveined
Salt and sugar to taste
2 tablespoons vegetable oil
1-inch piece ginger, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 cup chicken broth
1/2 tablespoon Chinese cooking wine (Shaoxing wine)
3/4 cup store-bought frozen vegetables (peas and carrots)
3 dashes of white pepper
1/2 tablespoon light soy sauce
1 tablespoon cornstarch
2 tablespoons water
1 egg white, lightly beaten
Method:
Lightly season the shrimp with salt and sugar to taste.
In a wok, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes.
Transfer the shrimp into the wok and stir-fry until half-cooked or surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let it boil.
Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
Prepare the cornstarch mixture by adding the cornstach and water, mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring.
Bring it back to a boil, swirl the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.
Dish out to serving plate. Best serve with warm rice.
Cook’s Note:
You can follow these steps to make your shrimp bouncy. This step is optional.
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YUMMERS! :D
Happy New Year. The shrimp looks scrumptious.
Bee, try to add some black beans and oyster sauce. The taste will be totally different. More flavorful…
Yes, I know about black beans and oyster sauce but I wanted to make this recipe very accessible to everyone without buying many new ingredients. Hence I use chicken broth and salt and sugar to taste. :)
I’m pretty sure it’s called lobster sauce because it is often served with lobster (same reason why they call “duck sauce” “duck sauce”).
Hi Bee! I’m so excited to try this out. I’ve been looking for a recipe for fish fillet with crab meat sauce which I’ve tried in a Chinese restaurant and I’m amused to find out that it might actually be just egg white sauce. Just want to know if you made the chicken broth from scratch or is it okay to just use chicken powder or chicken cube?
I’ve also checked out your shrimp recipes and honestly, I don’t know which one to try first. They all look delicious and easy to make. By the way, just tried your Chinese honey chicken recipe for lunch and my husband and daughter loved it.
Thanks Bee for the cooking tips and secrets you share on Chinese cooking. I can say that now RASA MALAYSIA is my favorite cooking blog.
Thanks. You can just buy store canned chicken broth.
Are those green things peas or sliced green onions? There are two kinds of shrimp with lobster sauce. There is also a recipe that has ground pork in the sauce. Are you planning to publish that one?
Oh I miss this I don’t see it on menus down here so will be trying this at home thank you
Angela Tellone Hatch just add some ground pork and you have that version. :)
what about lobster with dragon sauce?
Wow Bee~this recipe looks just Awesome~I am going to try it next.
Your recipes are great~thank you for all.
I like this recipe, I don’t always have black beans but I always have stock. Use this recipe different ways for different flavors.
I don’t see black beans in the ingredients list…?
I opted out to make it more accessible to people who don’t have all the special ingredients in their pantry.
The name of this is pretty ingenius. I guess for the Chinese, if you hear lobster then you’d be excited. haha… Seems like a simple shrimp dish to prepare!
Would like to try this recipe but what’s the best option for the cooking wine – can we (muslims) omit or sub with plain white vinegar? Thanks
Just skip the wine.
Do you add anything to the ground pork – onions, garlic, ginger, spices or herbs?
Great picture and recipe, Gong Hei Fa Choi!
This recipe is really good! I have been wondering about a recipe which sounds similar, in some ways. There is a restaurant nearby that has a dish called Shrimp with Bean curd. It has shrimp, tomato, finely chopped Chinese celery, the tofu is soft and spread out, not cubed, and there is a taste of sesame oil (not overpowering).
There are no peas or carrots or any other vegetables. It’s delicious. It uses a similar white sauce. Have you ever heard of it, Bee? Could you venture a guess how to make it happen? My family really likes it.
Thank you!
We had this dish for our dinner tonight. DELICIOUS! My husband did sprinkle a few red pepper flakes on his serving. That was our only change. Easy to make. Will make again. Thank you.
WOW, this sounds good.
I usually use organic vegetable broth instead of chicken broth, and I’m crazy for garlic so I’d likely add a bit more.
I can’t wait to try it. I wonder what I could use to make it spicy?
Thank you for this recipe!! I’ve been wanting to make this for quite sometime.
Looks amazing!
:) Thank You. I just cooked this last night and my family love it.. Mum said “Jon, this is like 生虾面 sauce” and asked me to try making it with noodle…
This looks like the best recipe I’ve found online. I’m from Boston & we like our lobster sauce dark, so I would add the oyster sauce. I’m just not sure how much to add as I don’t want it overly salty. Any suggestions?
Just add a bit or to taste.