Shrimp with Lobster Sauce

Published on in Healthier Choices, Pork, Seafood
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Shrimp with Lobster Sauce is a great one dish meal. It is primarily made with shrimp, ground pork, eggs, and chicken stock. The name is a little misleading, because this dish does not actually have lobster in it. The name comes from the fact that the sauce was used on lobsters. This is a dish that was invented in North America by Cantonese restauranteurs who decided to create a shrimp dish with the sauce.

Shrimp with Lobster Sauce
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Shrimp with Lobster Sauce

5 from 1 vote
Course: Lunch, DinnerCuisine: Chinese, CantoneseDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Shrimp with Lobster Sauce is a great dish as a rice topper.

Cook Mode

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Ingredients

  • 16 cleaned medium shrimp (peeled and de-veined – fresh or frozen)

  • 6 garlic cloves minced

  • 1 tablespoon olive oil

  • 1 tablespoon Shaoxing rice wine

  • 6 cups chicken stock

  • 2 eggs

  • 1 pound ground pork

  • 1/2 teaspoon white pepper

  • 1/2 tablespoon salt

  • 5 tablespoons cornstarch

  • 3 tablespoons water

  • 1 cup frozen green peas

Directions

  • Prepare the cleaned shrimp: if frozen, soak in cold water until defrosted. If fresh, wash with salt. Take off tails and ensure shrimp has been peeled and de-veined.
  • Chop and mince garlic cloves. Turn heat on wok to high. Add olive oil and minced garlic. Stir fry for a minute to release garlic aroma and to spread the oil around the wok.
  • Add shrimp and stirfry until shrimp curls and turns bright orange. Add Shaoxing rice wine and stir fry one minute.
  • Add chicken stock and wait for it to bubble. While you are waiting, crack eggs into a small bowl and beat.
  • When chicken stock bubbles, skim out any scum on top, so you have a clear shrimp and chicken soup. Then stir the soup in a circular motion creating a whirlpool motion. While the soup is swirling, drizzle in the beaten eggs slowly.
  • Add ground pork and break up the pork in the mixture and then add frozen green peas. Add white pepper and then salt to taste. Mix and cover to let mixture heat back up and bubble.
  • Mix cornstarch with water to create a cornstarch slurry. Add cornstarch slurry into the soupy mixture to thicken into a heavier sauce.
  • Ladle the sauce on top of a bed of cooked rice and serve. You can also present this as a standalone shrimp and pork dish.

Notes

  • Option without ground pork: You can also make this without the ground pork and it is just as delicious! Just reduce the amount of chicken stock by 2 cups and add in 1 more beaten egg.

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