Shrimp With Lobster Sauce
Shrimp with Lobster Sauce is a Chinese-American favorite that's surprisingly easy to whip up at home. My easy recipe has juicy shrimp swimming in a rich, savory sauce —perfect for any night of the week.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 cornstarch
- 2 tablespoons water
- 1 egg white (lightly beaten)
Instructions
- 1
Lightly season the shrimp with salt and sugar to taste. In a wok, heat the oil over medium heat. Once hot, add the ginger and garlic, stirring until aromatic, about 2 minutes. Add the shrimp and stir-fry until half-cooked or the surface turns opaque. Pour in the chicken broth and Shaoxing wine. Bring to a boil.
- 2
Add the frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar to taste.
- 3
Prepare the corn starch mixture by adding the corn starch to water and mix well. Once the chicken broth is boiling, gently pour in the corn starch mixture while stirring.
- 4
Bring it back to a boil, then swirl in 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.