Shrimp with Lobster Sauce

Shrimp with lobster sauce is one of my favorite Chinese takeout dishes. it’s straightforward to make and no, it does not contain lobster.

Ingredients

• 8 oz. shrimp, about 10 large shrimp, Peeled, deveined, tails removed

• 4 oz. ground pork

• 2 tablespoons vegetable oil

• 1 clove garlic (minced)

• 1 tablespoon Shaoxing wine (or cooking sherry)

• 1 1/2 cups chicken stock

• 1/2 teaspoon sesame oil

• 1/4 teaspoon sugar

• 1/2 teaspoon salt

• fresh ground white pepper (to taste)

• ½ cup frozen peas

• 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

• 1 egg (beaten slightly)

• 1 scallion, chopped

Preparation

1. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.

2. Wash the wok and place it over medium-high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 1 minute. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.

3. Bring to a simmer, then stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.

4. Spread the slightly beaten egg and scallion across the mixture and let it simmer for a few seconds and then use your spatula to fold the egg into the sauce.

5. Serve over white rice.

Keywords: Asian Seafood Main