Shrimp with Lobster Sauce

4.93 from 139 votes

Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!

Prep Time10

Cook Time10

Total Time20

Course: Fish and Seafood

Cuisine: Chinese

Servings: servings

Calories: 417kcal

Author: Bill

Ingredients

12 ounces shrimp (21/25 size)
4 ounces ground pork (can substitute ground dark meat chicken or turkey)
2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
1 clove garlic (minced)
1 tablespoon clear rice wine (or Shaoxing wine or dry cooking sherry)
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt (fine sea salt)
1/4 teaspoon MSG (optional)
1/8 teaspoon white pepper
½ cup frozen peas
2 1/2 tablespoons cornstarch
2 tablespoons water
1 egg (beaten slightly)
1 scallion (chopped)

US Customary - Metric

Instructions

Peel and de-vein your shrimp (or skip if your shrimp are already peeled/deveined). Boil 2 cups of water in a large wok and stir in the ground pork (or ground chicken or turkey). Break up any clumps and cook for about 1 minute, until the meat is no longer pink. Drain in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the neutral oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, MSG (if using) and white pepper. Stir in the peas.
Once the mixture comes to a simmer, combine the cornstarch and water into a slurry, and stir it into the sauce a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. Add the slurry gradually to control the thickness of the sauce; you don't have to use it all. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture 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