Recipe

Shrimp in Lobster Sauce

Name: Shrimp in Lobster Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons cornstarch; 2 teaspoons cooking sherry; 1 pound medium shrimp - peeled and deveined; ¼ cup vegetable oil; 2 cloves garlic, minced; ¼ pound ground pork; 1 cup water; 2 tablespoons soy sauce; ¼ teaspoon sugar; ½ teaspoon salt; ¼ cup cold water; 1 ½ tablespoons cornstarch; 1 large egg, beaten

This shrimp with lobster sauce is just like what you'd find at a Chinese restaurant that serves Cantonese cuisine. Despite the name, there's no lobster in the sauce. Serve over white rice.

Prep 5mCook 20mTotal 25mServes 4

Ingredients

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Instructions

1
Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
2
Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
3
Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
4
Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
5
Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

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