Chinese Shrimp With Lobster Sauce Recipe
This restaurant-quality shrimp with lobster sauce brings together tender shrimp, savory ground pork, and silky egg ribbons in a flavorful sauce that's surprisingly easy to make at home. Despite its name, there's no lobster involved – just pure comfort food magic that rivals your favorite takeout spot.
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Servings: 4
Calories: 245kcal
Equipment
Ingredients
For the Shrimp Marinade:
- 12 oz shrimp peeled and deveined
- 1 tbsp cornstarch
- ¼ tsp salt
- Pinch of white pepper
- ¼ tsp sesame oil
For the Sauce:
- 4 oz ground pork or ground chicken/turkey
- 1 tbsp neutral oil vegetable, canola, or avocado
- 1 clove garlic minced
- 1 tbsp Shaoxing or dry cooking wine
- 1.5 cups low sodium chicken stock
- ¼ tsp sesame oil
- ¼ tsp sugar
- ¼ tsp salt
- ⅛ tsp white pepper
- ½ cup frozen peas
- 2.5 tbsp cornstarch
- 2 tbsp water
- 1 egg beaten
- 1 scallion chopped
Instructions
- Marinate shrimp with cornstarch, salt, white pepper, and sesame oil. Let sit for 10 minutes.
- Heat neutral oil in a large wok or skillet over medium-high heat. Cook marinated shrimp until just pink, about 2-3 minutes. Remove and set aside.
- In the same wok, stir-fry ground pork and minced garlic until pork is fully cooked and browned, about 3-4 minutes.
- Add Shaoxing wine, chicken stock, sesame oil, sugar, salt, white pepper, and frozen peas. Bring mixture to a simmer.
- Mix cornstarch with water to create a slurry. Slowly add to the simmering sauce while stirring to thicken, about 1-2 minutes.
- Reduce heat to low and slowly drizzle in beaten egg while gently stirring to create silky egg ribbons throughout the sauce.
- Return cooked shrimp to the wok and stir gently to combine and heat through, about 1 minute.
- Remove from heat, garnish with chopped scallion, and serve immediately over steamed rice.
Notes
Don't skip the shrimp marinade – it helps create a velvety texture and prevents overcooking
Ground chicken or turkey can substitute for pork, but pork provides the most authentic flavor
When adding the beaten egg, pour it in a thin stream while stirring gently to create ribbons rather than scrambled chunks
Shaoxing wine can be replaced with dry sherry if unavailable, but avoid using sweet cooking wines
The dish can be prepped ahead by marinating shrimp and mixing the cornstarch slurry, but should be cooked fresh for best texture
If sauce becomes too thick, add a splash more chicken stock; if too thin, cook a minute longer to reduce
Nutrition
Calories: 245kcal | Carbohydrates: 12g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g