Shrimp with Lobster Sauce
User Reviews
4.9
465 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
2 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp with Lobster Sauce
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Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!
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Ingredients
- 12 ounces Shrimp (21/25 size)
- 4 ounces ground pork (can substitute ground dark meat chicken or turkey)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 clove garlic (minced)
- 1 tablespoon clear rice wine (or Shaoxing wine or dry cooking sherry)
- 1 1/2 cups low sodium chicken stock
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (fine sea salt)
- 1/4 teaspoon MSG (optional)
- 1/8 teaspoon white pepper
- ½ cup frozen peas
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg (beaten slightly)
- 1 scallion (chopped)
Instructions
- Peel and de-vein your shrimp (or skip if your shrimp are already peeled/deveined). Boil 2 cups of water in a large wok and stir in the ground pork (or ground chicken or turkey). Break up any clumps and cook for about 1 minute, until the meat is no longer pink. Drain in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
- Wash your wok and place over medium high heat. Add the neutral oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, MSG (if using) and white pepper. Stir in the peas.
- Once the mixture comes to a simmer, combine the cornstarch and water into a slurry, and stir it into the sauce a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. Add the slurry gradually to control the thickness of the sauce; you don't have to use it all. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
- Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
123mg
(41%)
Sodium
701mg
(29%)
Potassium
459mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
460IU
(9%)
Vitamin C
16mg
(18%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 701mg | 29% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
465 reviews
Excellent
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