Hello, I am Anne Carter. I am going to cook a different recipe named Shrimp with lobster sauce. You will definitely gonna know why this recipe is different very soon. Shrimp dipped in a savory lobster sauce, flavored with a combination of ingredients that bring to mind coastal feasts and satisfy the taste senses.
A timeless favorite, shrimp in lobster sauce brings together the delicate delicacy of shrimp and the opulent essence of lobster in a way that is hard to resist.
Whether it’s accompanied by crispy veggies or served over steaming rice, this meal is sure to take your taste buds on a gourmet adventure. Shrimp with lobster sauce, which has its origins in Chinese food, is now a restaurant and household favorite thanks to its irresistible charm and comfortable warmth. A delicious adventure awaits you, and it will leave you wanting more.
Some Other Seafood Recipes You Can Try!
Oceanic Shrimp with Lobster Sauce Recipe
Equipment
- Medium bowl
- Wok or large skillet
- Slotted Spoon
- Small bowl for mixing sauces
- Whisk
Ingredients
- 1,1/2 tsp cornstarch
- 1 pound medium shrimp – peeled and deveined
- 2 cloves garlic, minced
- 1 cup water
- 1/4 tsp sugar
- 1/4 cup cold water
- 1 large egg, beaten
- 2 tsp cooking sherry
- 1/4 cup vegetable oil
- 1/4 pound ground pork
- 2 tbsp soy sauce
- 1/2 tsp salt
Instructions
- Dissolve cornstarch in sherry, then coat shrimp and set aside.
- Stir-fry shrimp until pink, then remove and set aside.
- Stir-fry garlic, then add ground pork and cook until no longer pink.
- Mix water, soy sauce, sugar, and salt, then pour into the wok and simmer.
- Whisk cornstarch with cold water, then add to the wok along with shrimp.
- Simmer until sauce thickens, then drizzle beaten egg into the wok while stirring.
- Serve immediately and enjoy!
Nutrition
Time For The Tips!
- Try not to boil the shrimp for too long. Overcooked shrimp can be difficult and take a long time to cook.
- Remove the shrimp from the wok after they turn pink on both sides. Readding them with the other ingredients will allow them to complete cooking.
- The cooking wine is an absolute must. Sherry or Shaoxing rice wine, the cooking wine, brings out the best in this dish. The alcohol will go away as the mixture cooks down, leaving behind just the flavor.
- To make sure you get every last drop of the flavorful lobster sauce, serve the shrimp over a bed of rice or noodles.
Variations with The Recipe!
- To produce a lobster stock, soak the lobster shells in boiling water and use that instead of water if you want a lobster flavor that is true to lobster.
- You can substitute chicken broth or stock for the water in this lobster sauce recipe.
- If you’re not able to consume pork, you can replace the pig mince with ground turkey or simply leave it out of the lobster sauce. The mince gives a lot of savory flavor.
- In place of 1 tablespoon of fermented black beans, use 2 tablespoons for a more traditional, rich lobster sauce. Fermented beans are sold in Asian marketplaces and some supermarkets.
- Add frozen peas and carrots, onion, bell pepper, mushroom, or snow pea mixture. Chopped parsley, basil, or green onions make a tasty garnish for shrimp in lobster sauce.
- For the seasoning, you can use ground or fresh ginger, sesame oil (for more information on oil, read the section on oils), oyster sauce, red pepper flakes, or ground ginger. If you don’t have sherry wine on hand, rice wine will do.
- Canola, vegetable, olive, coconut, or peanut oils are just a few options for cooking oils that work well in stir-fries. Too much sesame oil will mask all other tastes, so use it sparingly as a flavoring.