Shrimp with Lobster Sauce
This classic American-Chinese dish delivers shrimp and pork in a rich, savoury sauce. Despite its name, lobster is not required. The sauce combines soy, sugar, and egg for a distinctive texture and flavour. The entire process, from stir-frying the shrimp to finishing the sauce, takes only 25 minutes to complete, making it a quick and satisfying meal for four people.
Ingredients
- 1.5 teaspoons cornstarch
- 2 teaspoons cooking sherry
- 1 pound medium shrimp - peeled and deveined
- 0.25 cup vegetable oil
- 2 cloves garlic, minced
- 0.25 pound ground pork
- 1 cup water
- 2 tablespoons soy sauce
- 0.25 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 cup cold water
- 1.5 tablespoons cornstarch
- 1 large egg, beaten
Method
- In a medium bowl, combine the sherry with 1 1/2 teaspoons cornstarch until dissolved. Toss the shrimp in this mixture to coat them evenly.
- Pour the vegetable oil into a wok and heat it. Stir-fry the coated shrimp until they turn pink, which should take 3 to 5 minutes. Remove the shrimp with a slotted spoon to a plate, keeping the oil in the wok.
- Place the minced garlic into the hot wok and stir-fry briefly before adding the ground pork. Continue to stir-fry the pork for 3 to 5 minutes until it is fully cooked and no longer pink.
- In a separate small bowl, stir together 1 cup water, soy sauce, sugar, and salt. Pour this mixture into the wok with the pork, stir well, and bring it to a boil. Cover the wok, lower the heat, and let it simmer for about 2 minutes.
- Whisk 1/4 cup cold water with 1 1/2 tablespoons cornstarch in a small bowl. Pour this slurry into the wok, add the cooked shrimp back in, and bring to a simmer. While stirring continuously, slowly drizzle in the beaten egg so it cooks into ribbons. Serve the dish straight away.
Nutrition (per serving)
Calories308 kcal
Fat20 g
Protein26 g
Sodium989 mg
Recipe details
Cuisineamerican
AuthorMURF65
