This fact didn ’ thyroxine check millions of people from enjoying the serve at many chinese restaurants over the years, however. The delectable shrimp talk for themselves and the epicurean egg and pork barrel sauce complements everything nicely. The best part ? You don ’ t have to spend a huge sum of money on lobster .
This dish is very easy to make at home. once you have the ingredients prepared, you ’ ll have Shrimp and lobster sauce on the table in less than 10 minutes ( and that ’ s a generous estimate ).
Is there any lobster in lobster sauce?
In short, no. There is no lobster in Shrimp with Lobster Sauce. So why is it called that ?
Was it some fancy name that an early chinese restaurant entrepreneur invented ? Was there lobster in the dish at one time, but late omitted due to the high cost of lobster ?
The most probable hypothesis is that it evolved from the sauce used in an erstwhile classical Lobster Cantonese recipe, but made with more low-cost shrimp rather of lobster .
If you ’ re wonder, we haven ’ metric ton even posted a Lobster Cantonese recipe, since in the last 20 years, its successor the Cantonese-style Ginger Scallion Lobster has become indeed much more democratic .
Lobster Cantonese has all but completely disappeared from chinese restaurant menu. But don ’ thymine fuss, we ’ ll have a Lobster Cantonese recipe on the blog when lobster season kicks in again !
My Years of Cooking Shrimp with Lobster Sauce
On muggy summer weekend nights spinal column in the Catskills recourse town I grew up in, I would peel and prepare runt to make at least a hundred orders of shrimp with lobster sauce every day !
This was the chinese restaurant I used to work in during my adolescent years, and my father ( the chef ) would have two large woks running at the same time for hours on end .
normally, at least one of these two woks were cooking this dish. Shrimp and lobster sauce was one of the two stopping point dishes in the last course of the “ Polynesian Luau for Two. ” ( What ’ s a polynesian Luau for Two ? And what does Polynesia have to do with Americanized Chinese takeout food ? Don ’ metric ton ask. Because I have no idea. ) The other serve was the roast pork barrel fried rice, another classical favorite .
When I realized that Sarah and Kaitlin never had shrimp with lobster sauce before, I decided it was time. They enjoyed it vastly, and I hope you will besides !
If you ’ re looking for a more traditional runt dish, take a walk on the wilderness side and check out our leek Ginger Shrimp recipe and Stir Fried Shrimp and Eggs or possibly a more progressive Hunan Steamed Shrimp .
But for now on with the classical !
Shrimp with Lobster Sauce: Recipe Instructions
Peel and devein the shrimp. Boil 2 cups of water in a big wok and stir in the ground pork. Break up any clumps and cook for about 1 hour, until the pork is no longer pink .
Drain the pork barrel in a mesh strainer and give it a quick wash. This will give you a much clean, cleaner sauce .
Wash your wok and place over culture medium high gear estrus. Add the vegetable oil, garlic, ground pork barrel, and runt and stir-fry for 10-20 seconds .
Add the Shaoxing wine ( or sherry ) and stir-fry for another 10 seconds. Add the chicken sprout, sesame anoint, sugar, salt, and white pepper .
Stir in the peas .
once the assortment comes to a simmer, stimulate in the cornstarch slurry a small bit at a time. Let the mix house of cards and thicken. It should be able to coat a spoon, but it shouldn ’ t have a gloopy consistency .
If it gets besides thick, add a little more wimp stock. If it ’ second besides dilute, add more slurry. For more tips on how to use cornstarch effectively, see our post on How to use Cornstarch for chinese cooking .
Spread the slenderly beaten egg and green onion across the concoction and let simmer for 5 seconds .
Use your wok spatula to fold the egg into the sauce with a few strokes .
Serve your prawn with lobster sauce over white rice .
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from
votes
Shrimp with Lobster Sauce
shrimp with lobster sauce is a classic taiwanese takeout-style serve that ’ s very comfortable to make. Check out this authentic recipe and enjoy it anytime at home !
serves:
2
servings
Prep:
10
minutes
Cook:
10
minutes
Total:
20
minutes
Ingredients
-
▢
8 oz. prawn ( 21 size, or about 10 shrimp ; 225g )
-
▢
4 oz. ground pork ( 110g )
-
▢
2 tablespoons vegetable oil
-
▢
1 clove garlic ( minced )
-
▢
1 tablespoon Shaoxing wine ( or cooking sherry )
-
▢
1 1/2 cups low sodium chicken stock
-
▢
1/2 teaspoon sesame oil
-
▢
1/4 teaspoon sugar
-
▢
1/2 teaspoon salt
-
▢
fresh ground white pepper ( to taste )
-
▢
½ cup frozen peas
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-
▢
2 tablespoons cornstarch ( blend into a slurry with 2 tablespoons urine )
-
▢
1 egg ( beaten slenderly )
-
▢
1 scallion ( chopped )
Instructions
- Peel and devein the runt. Boil 2 cups of body of water in a big wok and stir in the grind pork. Break up any clumps and fudge for approximately 1 minute, until the pork is no longer pink. Drain the pork barrel in a mesh strainer and give it a flying rinse. This will give you a much clean, cleaner sauce .
- Wash your wok and rate over medium high heat. Add the vegetable anoint, garlic, ground pork barrel, and prawn and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame petroleum, sugar, salt, and white pepper. Stir in the peas .
- once the mixture comes to a simmer, touch in the cornstarch slurry a little bit at a time. Let the mix bubble and thicken. It should be able to coat a spoon, but it shouldn ’ t have a gloopy consistency. If it gets excessively thick, add a little more chicken stock. If it ’ randomness besides sparse, add more slurry .
- Spread the slenderly beaten testis and leek across the concoction and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice .
nutrition facts
Calories:
528
kcal
(26%)
Carbohydrates:
17
g
(6%)
Protein:
41
g
(82%)
Fat:
32
g
(49%)
Saturated Fat:
17
g
(85%)
Cholesterol:
408
mg
(136%)
Sodium:
836
mg
(35%)
Potassium:
524
mg
(15%)
Fiber:
2
g
(8%)
Sugar:
3
g
(3%)
Vitamin A:
456
IU
(9%)
Vitamin C:
21
mg
(25%)
Calcium:
201
mg
(20%)
Iron:
4
mg
(22%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes lone. While we do our best to provide nutritional information as a general guidepost to our readers, we are not certifiable nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, lifelike variations in clean ingredients, etc. will change the nutritional information in any recipe. respective on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your favored nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
