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Shrimp With Lobster Sauce

Shrimp with Lobster Sauce


Shrimp with Lobster Sauce Recipe

Serves 4 as a multi course meal | Prep Time: 10 minutes | Cook Time: 15 minutes


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


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 cornstarch 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 served with warm rice.

Cook’s Note:

You can follow these steps to make your shrimp bouncy.  This step is optional.

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35 COMMENTS... read them below or add one

    • 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. :)

  1. James G

    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”).

  2. justine

    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.

  3. Teresa

    I like this recipe, I don’t always have black beans but I always have stock. Use this recipe different ways for different flavors.

  4. 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!

  5. Serene

    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

  6. Joeman

    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!

  7. Jill

    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.

  8. 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?

  9. Jonathan_Goh85

    :) 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…

  10. Leigh

    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?

  11. mama marsha

    I’m in california, this looks like the sauce we had in L.A. chinatown in the 1970’s. my father loves this clear lobster sauce. No pork please! Can’t wait to try. Thank You

  12. Judy

    Thank you so much for this recipe. It was delicious! it was so easy to make and I had all the ingredients. I did add a bit of fish sauce to mine. I look forward to trying more of your recipes because I don’t live in an area where I can get really good Asian food and I totally miss my Chinese mom’s cooking.

  13. villagerfran

    When I was first introduced to Asian cooking (16) my first date, Shrimp w/ Lobster Sauce was my favorite . Since then, I have tried just about everything on a menue (not at the same time) and love several, but I must admit the Shrimp w/ Lobster Sauce is still my favorite. Thanks for the recipe, love your site and try to check in every day. I can’t waite to try the Butter cake with Brownie layer soon.Keep the incrediable recipes comming.

  14. Lisa

    The link for the recipe is not working and I want to make this recipe so badly! could you please fix the link? thank you!

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