Shrimp With Lobster Sauce

Name: Shrimp With Lobster Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 12 oz (350g) raw large shrimp; salt and sugar; 2 tablespoons vegetable oil; 1- inch ginger; 2 cloves garlic; 1/3 cup chicken broth; 1/2 tablespoon Chinese cooking wine; 3/4 cup store-bought frozen vegetables; 3 dashes white pepper; 1/2 tablespoon light soy sauce; 1 tablespoon cornstarch; 2 tablespoons water; 1 egg white

User Reviews

4.4

369 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 people
Calories
173 kcal
Course
Main Course
Cuisine
Chinese

Shrimp With Lobster Sauce

Kelsey Carr

Report

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.

Share:

I Made This!

276 people made this

Print

73 people printed this

Save this

221 people saved this

Ingredients

Servings

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

Add to Shopping List

Instructions

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.
Add the frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar to taste.
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.
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.

Notes

Use fresh shrimp as they have better texture and flavor compared to frozen shrimp. If using frozen shrimp, make sure to thaw them properly before cooking.
When adding corn starch to thicken the sauce, mix it with cold water first to avoid clumping, then add it gradually while stirring constantly.
Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
Slowly pour the egg whites into the hot wok, stirring gently and continuously in a circular motion.

Nutrition Information

Show Details

Serving 4people Calories 173kcal (9%) Carbohydrates 9g (3%) Protein 15g (30%) Fat 8g (12%) Saturated Fat 6g (30%) Cholesterol 107mg (36%) Sodium 654mg (27%) Fiber 2g (8%) Sugar 1g (2%)