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
Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!!
Ingredients
- 12 oz. (340 g) raw large shrimp, shelled and deveined
- salt and sugar to taste
- 2 tablespoons vegetable oil
- 1- inch (2 cm) 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
Instructions
- 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.
Notes
You can follow these steps to make your shrimp bouncy. This step is optional.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 173Total Fat 8gSaturated Fat 6gCholesterol 107mgSodium 654mgCarbohydrates 9gFiber 2gSugar 1gProtein 15g
Elena
This dish was my favorite dish at China Square in Oxnard, CA. They recently closed their doors and I will miss the staff and the owners. I have been tasting every shrimp with lobster sauce I come across. Ugh!!! This is it!!!! LOVE it! Used snow peas and mushrooms but it is just as good as the one I used to order at restaurant I used to frequent. My girls enjoyed it as well. Now I am searching for shrimp with sizzling rice soup and another shrimp with Mayo and pineapple. Oh I have been on a journey here and have tried them at other restaurants but no even close! Thank you for this delicious recipe!
Admin
Thanks for support!
Carol Belles
Love the recipe but I have a question. How do you make the left-overs as thick as it was in the beginning???
Rasa Malaysia
You can’t as shrimp gets watery after leftover.
Cynthia Twite
I haven’t written a comment before, so this shows you how good this was. I couldn’t find the Chinese wine or cooking sherry so I followed Google’s advice and substituted brandy. This by far the best recipe for Chinese I have ever tried! I had know problem with the sauce getting thin with leftovers. I did throw in some leftover portabella mushrooms (cooked in garlic and butter). Maybe that helped keep the sauce consistent y the good.
Rasa Malaysia
Awesome thanks Cynthia.
Monica McFall
Definitely easy and scrumptious! My fussy husband loves it, but missed the ground pork that some restaurants use. So I added about 1/4 lb., cooked and crumbled. Best recipe by far!
Admin
Thanks for your trying!
Monica
Ginger in a tube is wonderful. I also used sea legs, the fake crabmeat. It was superb. I always like the lobster sauce that has ground pork in it, so I added some.
MJ
Love this recipe. If you use modified cornstarch or tapioca powder the leftover sauce is much more stable I find.
Admin
Thanks.
Tina Nanks
In a pinch, can you use ground ginger and if so how much is equal to ,1 inch of fresh ginger
Rasa Malaysia
No ground ginger.
david
No ground ginger? People can use what they choose to use.
Rasa Malaysia
Yes, you can but Chinese cooking never calls for ground ginger. We always use fresh ginger.
Grandma J
Excellent dish & so easy to make. Family love it – no more ordering out!!
David Berg
When I was a child we had a Cantonese Chinese Restaurant and this was my favorite. It was light in color and creamy. When I was an adult and ordered this from other restaurants the sauce was always salty and dark. I have been searching for a recipe that was like my childhood favorite and now I have found it.
Thank you so much for this recipe. It is easy and delicious and evokes so many wonderful memories.
Rasa Malaysia
Awesome.
Kate
We made this last night and OMG loooooved it! Thank you for another simple and incredibly tasty recipe.
Nikki
This was super easy and super delicious!!
Big hit in our household!! Will definitely make again :)
Rasa Malaysia
Hi Nikki, that’s awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Joseph - YANCHO
I made this tonight for a light change of pace. It was delicious. Thank you!
DOUGLAS SCHULTZ
Great recipe. I replaced regular peas with snow peas and added some green onion.. Perfect. It’s the fresh ginger that sells it all.