Shrimp with Lobster Sauce (虾龙糊)
User Reviews
4.9
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Prep Time
4 mins
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Cook Time
4 mins
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Total Time
8 mins
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Servings
2
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Calories
311 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp with Lobster Sauce (虾龙糊)
Description
This recipe combines shrimp and ground pork cooked with garlic and ginger to build a fragrant base. Adding chicken broth, peas, and seasonings like Shaoxing rice wine, salt, sugar, white pepper, and sesame oil creates a balanced broth.
The mixture is thickened with a cornstarch slurry until it coats a utensil and then finished by stirring in beaten egg whites for a smooth, slightly creamy texture without heaviness. The gentle simmer melds the flavors and ensures the shrimp is tender and fully cooked.
This dish is typically served immediately alongside plain steamed rice, allowing the sauce and seafood flavors to stand out.
Adjusting salt if using salted broth and the option to use whole egg instead of egg white caters to taste and presentation preferences common in home kitchens.
Ingredients
- ½ lb Shrimp headless and skinless
- ½ tablespoon neutral cooking oil
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
- ⅓ cup ground pork or chicken
- 1 cup chicken broth see note 1, unsalted
- ⅓ cup peas frozen
- 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 lightly beaten with 1 teaspoon of water (see note 2, white
- scallions finely chopped, for garnishing
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
- Reduce or omit added salt if using salted chicken broth; taste to adjust seasoning.
- Chicken or mushroom seasoning powder can replace broth for flavor if desired.
- Using only egg white helps the sauce’s appearance, but whole egg can be used without altering flavor significantly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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