Shrimp With Lobster Sauce Recipe
Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!!
Servings: 4 people
Calories: 173kcal
Ingredients
- 12 oz (350g) 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
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.
Video
Notes
You can follow these steps to make your shrimp bouncy. This step is optional.
Nutrition
Serving: 4people | Calories: 173kcal | Carbohydrates: 9g | Protein: 15g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 654mg | Fiber: 2g | Sugar: 1g