Shrimp With Lobster Sauce
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
173 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp With Lobster Sauce
Description
This recipe starts by lightly seasoning shrimp and stir-frying them with aromatic ginger and garlic. Chicken broth and Chinese cooking wine create a flavorful liquid base that simmers with frozen peas and carrots. A mixture of cornstarch and water thickens the sauce upon boiling. Finally, beaten egg white is swirled into the hot mixture, where stirring forms delicate egg silk, characteristic of this style.
The dish balances tender shrimp and crisp vegetables in a savory, slightly thickened sauce with subtle seasoning including soy sauce and white pepper. It can be served over rice as a main course or alongside other dishes for a flavorful, textured component.
Using fresh shrimp improves texture and flavor, while proper thawing of frozen shrimp prevents toughness. Mixing cornstarch with cold water before adding avoids lumps, and cooking shrimp just until opaque ensures they stay tender. Slowly pouring in egg whites and stirring gently form the signature silky threads without overcooking.
Ingredients
- 12 oz (350g) Shrimp shelled and deveined, raw, large
- salt to taste
- 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 mixed frozen vegetables peas and carrots, store-bought
- 3 dashes white pepper
- 1/2 tablespoon soy sauce light
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg lightly beaten, white
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 for better texture and flavor; thaw frozen shrimp thoroughly before cooking to prevent toughness.
- Mix cornstarch with cold water before adding to the sauce to avoid clumping, and add gradually while stirring.
- Cook shrimp only until pink and opaque to maintain tenderness and avoid rubberiness.
- Slowly pour beaten egg whites into the hot sauce, stirring gently in a circular motion to create delicate egg ribbons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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