Shrimp with Lobster Sauce (虾龙糊)

Name: Shrimp with Lobster Sauce (虾龙糊)
Prep time: 4 min
Cook time: 4 min
Total time: 8 min
Yield: 2 serving
Ingredients: ½ lb Shrimp; ½ tablespoon neutral cooking oil; 1 teaspoon minced garlic; ½ teaspoon minced ginger; ⅓ cup ground pork; 1 cup unsalted chicken broth; 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; 1 egg white; scallions

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4.9

93 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
8 mins
Servings
2
Calories
311 kcal
Course
Main Course
Cuisine
Chinese

Shrimp with Lobster Sauce (虾龙糊)

Iris Warren

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Although having a luxury-sounding name, shrimp with lobster sauce is in fact a humble, simple and quick dish to make.

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Ingredients

Servings

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

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Instructions

Rinse the shrimp to remove the slimy coating on its surface. Drain and pat dry with kitchen paper. Set aside.
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.
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).
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).
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.
Garnish the dish with chopped scallions. Serve immediately with plain rice, alone or with other savory dishes.

Notes

If using salted chicken broth, reduce or omit salt (taste to adjust). Alternatively, use water mixed with chicken or mushroom seasoning powder (Jī Jīng/鸡精 or Mó Gū Jīng/蘑菇精) which are available in Chinese stores.
The restaurant versions often use egg white only for the look. It’s perfectly fine to use a whole egg if you wish.

Nutrition Information

Show Details

Serving 1serving Calories 311kcal (16%) Carbohydrates 12g (4%) Protein 35g (70%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 210mg (70%) Sodium 515mg (21%) Potassium 600mg (17%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 188IU (4%) Vitamin C 10mg (11%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 311 kcal

% Daily Value*

Serving	1serving
Calories	311kcal	16%
Carbohydrates	12g	4%
Protein	35g	70%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	210mg	70%
Sodium	515mg	21%
Potassium	600mg	13%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	188IU	4%
Vitamin C	10mg	11%
Calcium	93mg	9%
Iron	2mg	11%