Chinese Shrimp with Lobster Sauce
I received a few requests from my readers on how to prepare Shrimp with Lobster Sauce, a very popular Americanized Chinese dish.
Shrimp is always a great dish to serve, as the Cantonese pronunciation of 虾 sounds like 哈, which means laughter or happiness.
So, here I share with you my Shrimp with Lobster Sauce recipe, which you can prepare to celebrate Chinese New Year, or any other holiday.
(All Chinese New Year recipes can be found here.)
Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity.
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What is Shrimp with Lobster Sauce Made of?
One thing that I need to clarify is that no actual lobster is used in this dish. The name actually originates from the use of fermented black beans in the sauce, which the Cantonese use in creating lobster.
I think whoever invented the dish is a smart marketing whiz, as it sounds so much more delicious with the word lobster in its name.
Is Shrimp with Lobster Sauce Healthy?
This recipe is very healthy, with one serving being only 173 calories.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Shrimp with Lobster Sauce Recipe
Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!!
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 white pepper
- 1/2 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg white, lightly beaten
Directions
- 1Lightly season the shrimp with salt and sugar to taste.
- 2In 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.
- 3Transfer 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.
- 4Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
- 5Prepare 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.
- 6Bring 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.
- 7Dish out to serving plate. Best served with warm rice.
Recipe Notes
You can follow these steps to make your shrimp bouncy. This step is optional.
Latest Recipes:
Joel
We thought it was the best we’ve had. I note, it is also the simplest. Many recipes include ground pork or black beans, This has none of them, and is still quite flavorful. Now an odd question. Has anyone tried this approach with cut up chicken, or for that matter, with tofu?
Rasa Malaysia
Hi Joel, all my recipes are very easy and good. Please try more: https://rasamalaysia.com/recipe-index-gallery/. I think chicken is probably OK with tofu. You can try.
Sharon
Hello,
I was wondering if something else could be used instead of Chinese wine or wine period? Also, why are some lobster sauces white and some brown? Thanks
Rasa Malaysia
You can skip the wine. The sauce is brown because soy sauce or oyster sauce.
Garry
Can you please go into more detail about what makes it come out dark or light in color? All the Lobster sauce I’ve ever gotten from a restaurant was white and slightly creamy. But when I tried to make yours it came out dark. Is there a way to fix that to make it white?
Rasa Malaysia
Just don’t use soy sauce and use salt instead. Add salt to taste.
Leyna
Is there any recommendations of alternatives to use instead of shrimps where this sauce will go well with? Also a vegetarian ingredient option perhaps. My is partner highly sensitive to the smell or taste of anything seafood like even a dash of fish sauce or oyster sauce so prawns are a no no. My toddler daughter seem to have gone vegetarian from 14 months old (texture perhaps) so even tiny tofu or tempeh (thought that might go with this sauce?) is a bit of a struggle to sneak in her food so more options U have the better. Thank you.
Rasa Malaysia
You can try Bragg’s amino acid and use all vegetarian or soy based ingredients.
Andrew Sangkala
Excellent quick and easy….
Mahy Elamin
The best recipe for shrimp and lobster sauce I ever came across. Easy and delicious.
Wanda
I tried this and it tasted just like the restaurant version – really good! I didn’t have the wine but it was just as good (I will make it again AND use the wine this time). I don’t think I will EVER order from another Chinese restaurant again :)
Can’t wait to try the other recipes on this site! Thanks, Bee!
Debbie
No Lobster in “Lobster” sauce???
Rasa Malaysia
Yes, this is what the dish is called but no lobster.
Ann
I keep finding these recipes for “shrimp in lobster sauce” that have no lobster in them. I don’t understand.
Teesha
It’s to be served with seafood, including lobster. It doesn’t involve Lobster to make the sauce.
Rasa Malaysia
Yes, correct.