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.
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Shrimp With Lobster Sauce Recipe
- 12 oz. raw large shrimp, shelled and deveined
- salt and sugar to taste
- 2 tablespoons vegetable oil
- 1- inch ginger, peeled and thinly sliced
- 2 cloves garlic (thinly sliced)
- 1/3 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 corn starch
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I follow Rasa and her wonderful recipes. This shrimp dish takes less than 15 mins from wok/skillet to table. I serve it with white rice, boom Done! I did add alil siracha this time for a tiny kick. It’s a great way to learn asian, the easy way! TY Rasa!
Thanks Lee for trying my recipe!
I can’t wait to make this. Sooo darn easy an delicious and healthy. Thank you!!!!
I find that there is not enough liquid in the recipe, so I changed it to 1 1/2 cups and 3 tbs corn starch to get the thick consistency. Also, sautéing the garlic and ginger for 2 minutes causes it to be burnt. Sauté until soft. Otherwise, this recipe was delicious and easy to make. I will definitely make it again with those changes.
It is called Lobster Sauce because the sauce is from the dish Lobster Cantonese. It is now much more commonly made with shrimp.
I’ve just prepped this only using fresh snow peas. I’ve used more soy and sherry and may add more broth. I know I’ll like this. My purpose for writing is that there is no option for picture when printing. I like all my recipes to have photos. Easier to find. Please consider adding option for photo. Thx.
Hi Debi thanks. Many people complain about printing photos and wasting papers so I disable the option to print with pictures. Sorry.
Raisa: But, with option, those who don’t want pic don’t click box at picture option and those who do want a pic, click. Everyone’s happy! ?
BTW-recipe was delicious! I didn’t like how the egg white turned out though as looked like curdled milk. Some use whole egg. What’s the reason?
Thanks Debi, good idea but it will take some time to develop the feature!
Oh sorry, Raisa. Didn’t realize it was a difficult change. I understand how it can be challenging to update websites.
Thanks for your understanding.
Looks delicious and easy will try this week.
I have to try this .it sounds delicious.
Where is the lobster?
There is no lobster in this recipe. The sauce is called lobster sauce somehow.
This was so easy and delicious! My family devoured it! Thank you