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Shrimp With Lobster Sauce

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Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!! | rasamalaysia.com

Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!! | rasamalaysia.com

(All Chinese New Year recipes can be found here.)

Lunar New Year is a few days away and falls on Sunday, February 10 this year. This is the year of Snake and the Chinese, Koreans, and Vietnamese will be celebrating the new year. As a Chinese, there are many taboos that we follow to rid of bad luck, for example: not sweeping the floor on the first day of Chinese New Year because you will be sweeping away all the good luck/fortune in the new year. I remember growing up, I was wondering why our house was so dirty during Chinese New Year, as there were litters and debris from the prayers and firecrackers in our front yard, but my mother and aunt would always say “DO NOT SWEEP THE FLOOR.”  Such was fond memories of celebrating Chinese New Year in Penang, Malaysia.

Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!! | rasamalaysia.com

Now, let’s talk about food. Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity. Shrimp is always a great dish to serve as the Cantonese pronunciation of 虾 sounds like 哈, which means laughter or happiness.

Coincidentally, I received a few requests from my readers how to prepare Shrimp with Lobster Sauce, a very popular Americanized Chinese dish. So, here I share with you my Shrimp with Lobster Sauce recipe, which you can prepare to celebrate Chinese New Year. One thing that I need to clarify is that no lobster is used in this dish. This is pretty much a shrimp dish with a Cantonese-style egg sauce. As to why it’s called a lobster sauce, I have no idea. But being a Chinese, 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.

I have MANY Chinese/Lunar New Year recipes here on Rasa Malaysia. Please click here to check them out. If you are cooking abalone for your family, you have to start cooking NOW as it takes days. My recipe of braised abalone and sea cucumber is here.

Have a healthy and prosperous Snake Year. Gong Xi Fa Cai!

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54 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. :)

      Reply

  4. 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”).

    Reply

  5. 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.

    Reply

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

    Reply

  12. 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!

    Reply

  13. 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

    Reply

  16. 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!

    Reply

  17. 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.

    Reply

  18. 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?

    Reply

  21. :) 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…

    Reply

  22. 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?

    Reply

  23. 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

    Reply

  25. 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.

    Reply

  27. 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.

    Reply

  28. 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!

    Reply

  30. One of the best reasonably priced Chinese restaurants in Atlanta is called Canton Cooks and it’s located on Roswell Road, or was. I’m assuming it’s still there. I used to work up the street from there and we were their every Friday customers. I had two recipes that were simply divine and my absolute favs. One was their Mongolian Chicken that was loaded with grilled green onions and some sort of crunchy something. I would give anything if you could replicate that recipe! The other was their shrimp with lobster sauce. Honestly, I’ve never been able to figure out how to make either of these as good as they did. I think this recipe may be the answer.

    Oh and super please on that Mongolian Chicken? Super, duper please? Oh and since I’m throwing out a request, how about a Chinese (or is it Mongolian?) sesame flat bread too? The best I’ve ever had is at Wok-N-Roll in Ventura, CA. They’re served piping hot fresh and that’s a primary reason to go there!

    Reply

  31. Thank you; this is exactly what I was looking for. Made it tonight and my husband and I both enjoyed it. Will definitely make again and love that it calls for simple, easy to find ingredients.

    55.0

    Reply

  32. Your shrimp with Lobster Sauce recipe is so amazing that my family won’t even order this from Chinese restaurants any longer. They’d rather have me make it, and a lot of it! And since I make so much at one time, I was wondering if I can freeze this dish.

    55.0

    Reply

  33. Hello,

    Love your shrimp with lobster sauce recipe, but if I have left overs and refrigerated them, how can I reheat the lobster sauce so it is glowing and silky again rather than very thick since it has been in the refrigerator.

    Can you please reply as to steps needed to reheat the refrigerated lobster sauce?

    Thanks……and if you can also include what is needed to reheat leftover Chinese steamed white rice?

    55.0

    Reply

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