Shrimp With Lobster Sauce Recipe
Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Chinese Recipes
Cuisine: Chinese
Keyword: Shrimp With Lobster Sauce
Servings: 4 people
Calories: 173kcal
- 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
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.
Serving: 4people | Calories: 173kcal | Carbohydrates: 9g | Protein: 15g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 654mg | Fiber: 2g | Sugar: 1g