Shrimp with Lobster Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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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
Description
Shrimp with Lobster Sauce is made by briefly cooking ground pork and shrimp together with garlic and rice wine, then simmering with chicken stock, sesame oil, and peas. A slurry of cornstarch and water is stirred in gradually to thicken the sauce just enough to lightly coat the shrimp and pork, creating a smooth but not overly thick consistency. The seasoning includes salt, sugar, white pepper, and optional MSG to balance savory and slightly sweet notes.
The sauce’s gentle savory profile pairs nicely with steamed vegetables or plain rice, making it a versatile seafood dish for any meal. Cooking the ground pork first and rinsing it ensures a clear and clean-tasting sauce.
Adding the cornstarch slurry slowly helps control the sauce thickness, allowing it to remain smooth and glossy rather than gloopy. Use scallions as a fresh garnish to introduce mild sharpness and color contrast.
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 rice wine or Shaoxing wine or dry cooking sherry, clear
- 1 1/2 cups chicken stock low sodium
- 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 peas frozen
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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