Shrimp with Lobster Sauce (虾龙糊)
Although having a luxury-sounding name, shrimp with lobster sauce is in fact a humble, simple and quick dish to make.
- Prep time
- 4 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ lb shrimp (headless and skinless)
- ½ tablespoon neutral cooking oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ⅓ cup ground pork (or chicken)
- 1 cup unsalted chicken broth (see note 1)
- ⅓ cup frozen peas
- 1 tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
- 1½ tablespoon cornstarch (mixed with 1 tablespoon of water)
- 1 egg white (lightly beaten with 1 teaspoon of water (see note 2))
- Scallions (finely chopped, for garnishing)
Instructions
- 1
Rinse the shrimp to remove the slimy coating on its surface. Drain and pat dry with kitchen paper. Set aside.
- 2
Heat oil in a wok/saucepan. Stir in minced garlic, ginger and ground pork. Fry until the pork becomes pale. Add the shrimp. Toss to cook.
- 3
As soon as the shrimp curls up and starts to turn pink, pour in chicken broth. Add peas and seasonings (Shaoxing rice wine, salt, sugar, white pepper, and sesame oil).
- 4
Once the broth comes to a boil, turn down the heat to a gentle simmer. Slowly pour in the cornstarch slurry while swirling with a spatula/spoon (remember to stir the slurry before pouring in case any starch sinks to the bottom).
- 5
When the sauce reaches the desired consistency (thick enough to coat the spatula/spoon), pour the egg white in a thin stream while slowly swirling.
- 6
Garnish the dish with chopped scallions. Serve immediately with plain rice, alone or with other savory dishes.