Although having a luxury-sounding name, shrimp with lobster sauce is in fact a humble and simple dish. It takes less than 10 mins to make!.
Shrimp is my favorite seafood. What about you? I make shrimp.
Today’s recipe, Shrimp with Lobster Sauce (虾龙糊), is a reader-requested dish that I’ve researched and tested recently. It instantly became a new favorite in our Red House. [feast_advanced_jump_to].
Shrimp with lobster sauce is a classic Chinese takeout dish that is loved by many. Despite its name, there is actually no lobster in the sauce! The name comes from the similar velvety, rich taste of the sauce used in lobster Cantonese dishes. The misnomer doesn’t make this dish any less tasty or popular though. With its tender shrimp and savory sauce, this meal really delivers on flavor
Making shrimp with lobster sauce at home is easy. With just a few simple ingredients and steps, you can replicate that restaurant taste we all crave. In this article, I’ll walk you through how to make shrimp with lobster sauce, from start to finish.
Ingredients You’ll Need
While the name may be fancy the ingredient list for shrimp with lobster sauce is simple
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Shrimp – Medium sized, peeled and deveined. White shrimp or black tiger shrimp work well.
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Ground pork – This provides flavor for the sauce.
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Garlic – Minced, for aroma.
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Shaoxing wine or dry sherry
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Chicken stock or broth – Low sodium is best.
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Soy sauce
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Sugar
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Sesame oil
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Cornstarch – For thickening the sauce.
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Egg – Lightly beaten.
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Scallions
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Vegetable oil for stir-frying
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Salt and white pepper
As you can see, it’s mostly pantry staple ingredients. The shrimp and pork make up the bulk of it. Let’s get cooking!
Step-by-Step Instructions
Follow these steps to make restaurant-quality shrimp with lobster sauce at home:
Prep the Shrimp
- Peel and devein the shrimp, leaving the tails on. Rinse the shrimp and pat dry.
- Mix together 1 teaspoon cornstarch and 1 teaspoon cooking sherry in a bowl. Add the shrimp and toss to coat evenly. This will give the shrimp a velvety texture.
Cook the Pork
- Bring a couple cups of water to a boil in a wok or large saucepan. Add the ground pork and cook for 1 minute, breaking up any clumps, until no longer pink.
- Drain the pork in a mesh strainer and rinse it off. This removes any excess fat and results in a cleaner, clearer sauce.
Stir-Fry the Shrimp
- Heat 2 tablespoons vegetable oil in the wok over high heat. Add the shrimp and garlic and stir-fry for just 20-30 seconds.
- Add the Shaoxing wine and stir-fry 10 seconds more.
Make the Sauce
- Pour in the chicken broth, sesame oil, soy sauce, sugar and a dash of white pepper. Bring the sauce to a simmer.
- In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup cold water to make a slurry. Slowly stir this into the simmering sauce to thicken it.
- Add the par-cooked pork back to the wok. Let the sauce come back to a simmer so it thickens evenly.
- Fold in the frozen peas.
Finish with Egg
- Give the beaten egg a final stir. Spread it across the top of the shrimp mixture in the wok.
- Let sit for 5 seconds, then use a spatula to gently fold it into the sauce.
- Sprinkle chopped scallions on top.
That’s it! Your shrimp is perfectly cooked, coated in the luxurious sauce. Serve it immediately over steamed white rice for an amazing meal.
Tips for Perfect Shrimp with Lobster Sauce
Here are some tips to help you achieve the ideal texture and flavor when making this recipe:
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Use medium or large shrimp with shells on – this prevents them from overcooking and results in plump, tender shrimp.
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Don’t overcrowd the wok when stir-frying. Cook the shrimp in batches if needed.
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Stir-fry the shrimp in just a few tablespoons of oil over very high heat to sear them.
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Add aromatics like garlic at the end so they don’t burn.
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Rinsing the ground pork prevents a greasy sauce.
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Use a cornstarch slurry to thicken the sauce properly.
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Fold in the egg gently so it creates ribbons throughout the sauce.
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Adjust the sauce consistency by adding extra broth or cornstarch as needed.
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Finish with scallions and white pepper for flavor.
Sauce Variations
While the classic recipe calls for an egg-thickened sauce, you can switch it up with a few simple variations:
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Oyster sauce: Replace 1 tablespoon soy sauce with oyster sauce. Adds savory depth.
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Fish sauce: Use 1 teaspoon instead of soy sauce. Provides umami flavor.
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Hoisin: Use 1 tablespoon in place of soy sauce. Gives a subtle sweetness.
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Sriracha: Stir in 1⁄2 to 1 teaspoon for spicy flavor.
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Sesame seeds: Garnish with toasted sesame seeds for crunch.
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Cilantro: Sprinkle chopped cilantro on top for freshness.
Cooking Tips
To prepare the shrimp and sauce like a pro:
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Use a small bowl to mix up the cornstarch slurry, so it dissolves evenly before adding to the wok.
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Have all your ingredients prepped and ready to go before firing up the wok. The cooking goes quickly.
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Use a mesh strainer or slotted spoon to remove cooked items from the wok, allowing you to reuse the oil for each stage.
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Make sure your wok or pan is very hot before adding ingredients. This will sear and seal in flavors.
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Don’t throw the shrimp shells away after peeling! Simmer them in water to make shrimp stock.
Recipe FAQs
Here are answers to some common questions about making shrimp with lobster sauce:
Can I use pre-cooked shrimp?
You can, but the texture won’t be as good. Raw shrimp cook up plumper with the shells on. Go for raw peeled shrimp if using pre-cooked.
Is seafood stock better than regular chicken broth?
Yes! The seafood flavor gives the closest taste to restaurants. But regular chicken broth works in a pinch.
Do I need a wok to make this?
No, you can use a large skillet instead. You just may have to cook the shrimp in batches.
Can I substitute white wine for Shaoxing wine?
Dry sherry is the best sub for Shaoxing wine. White wine can work too but may overpower the sauce’s flavor.
How long does the sauce keep refrigerated?
The sauce will keep up to 3 days in the fridge. Reheat gently before serving.
Perfect Pairings for Shrimp and Lobster Sauce
This saucy shrimp is delicious on its own, but soaks up the flavors of a few side dishes nicely:
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Fluffy white rice is a must, soaking up all that goodness. Jasmine rice is ideal.
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Stir-fried vegetables like bok choy, snow peas or broccoli.
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Egg drop or hot and sour soup.
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Fried rice or lo mein noodles.
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Chicken lettuce wraps.
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Wonton or egg roll appetizers.
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Scallion pancakes to serve the shrimp over.
Enjoy Restaurant Quality Shrimp at Home
With its tender shrimp and velvety egg sauce, this classic Chinese dish is sure to satisfy your takeout craving. Whip it up any night of the week with ingredients likely already in your kitchen. Adjust the sauce to your taste and add veggies for a complete meal. Have fun switching up the sauce flavors once you master the basics. Your family will be amazed that such an authentic tasting dish came from your own kitchen!
What is shrimp with lobster sauce
If you know what Chinese takeout is, you must have had or heard of shrimp with lobster sauce. It’s been one of the most popular takeout dishes for decades and is said to have been made by Chinese chefs who came to America.
Sometimes carrots are added to peas and egg white strands when shrimp with lobster sauce is made. The dish is served in a glossy, thick sauce with a strong umami flavor.
Where is the lobster
Don’t be surprised about the fact that there isn’t any lobster in this dish. Think of Fish Fragrant Pork, which is shredded pork with garlic sauce and is a famous dish from Sichuan cuisine. It doesn’t have any fish in it.
People say that this dish tastes like how lobster is seasoned in Cantonese food, which is similar to stories about fish-scented dishes that don’t have any fish in them. Other tales say that the sauce tastes like lobsters which I don’t find very convincing.
But whatever the story is, there’s no doubt that this dish is delicious and comforting. And it’s definitely home-cook-friendly. Read on to find out how simple it is to make!.
Here are some key tips before I start to provide details of the recipe:
- Cook the shrimp briefly to retain its crunchiness.
- Keep the seasoning simple to create a clean taste.
- You can get the perfect consistency by adjusting the heat and amount of cornstarch.
To make shrimp with lobster sauce, you’ll need the following ingredients:
Shrimp
Shrimp (prawn) is the star ingredient of the dish. No matter what size it comes in, make sure to use raw ones instead of pre-cooked ones. Deveining shrimp is not a compulsory procedure. But you may do so if your shrimp is quite large and you want it to be aesthetically pleasing.
Ground pork
Ground pork is another protein used in this recipe. Please feel free to replace it with ground chicken/turkey.
Peas or other vegetables
Add frozen peas for extra color and nutrition. Carrots, sweetcorn, asparagus, and mushrooms can be used as substitutes. When necessary, cut them into small cubes to speed up the cooking process.
Egg white
Egg white is used in the sauce for extra flavor, texture and nutrition. Otherwise, you can use a whole egg with the yolk, like when you make egg drop soup.
Aromatics
Chinese food smells best when it has garlic, ginger, and scallions, which is what I always have in my kitchen. Mince the first two to fry with pork and use the other to garnish.
Broth with seasonings
To make the “lobster sauce”, you’ll need:
- Chicken broth that isn’t salted or has little salt in it (see my post on wonton soup for a recipe). If it’s not available, use water that has been flavored with chicken or mushroom seasoning powder (Jī Jīng/邡䲾 or Mó Gū Jīng/蝑菇䲾).
- Adding Shaoxing rice wine to seafood to make it smell better and take away its fishy taste is a Chinese cooking idea called Qù Xīng. If you want to make the dish gluten-free, you can use dry sherry instead.
- To make it taste savory and sweet, add salt and sugar (less salt if your broth is already salty).
- Ground white pepper, to add a hint of heat.
- Toasted sesame oil, to add more flavor (but not too much, because it can be too strong),
Cornstarch slurry
In Chinese cuisine, cornstarch (or tapioca, potato, sweet potato starch, etc. ) is commonly used to thicken a sauce or soup. Make it into a slurry with a little water. The quantity recommended in the recipe card below can be adjusted based on your preference for consistency.
Step 1: Prepare the shrimp
Under running water, rinse the shrimp to remove the slimy coating. Drain and lay them over kitchen paper to remove excess water.
Step 2: Fry the pork & aromatics
Warm some oil in a pan or wok over medium-high heat. Use oil with a neutral taste, like canola, sunflower, vegetable, or other types. ). Add minced garlic, ginger and ground pork. Stir fry until the aromatics become fragrant and the pork loses its pink color.
Step 3: Fry the shrimp
Add the shrimp. Toss to cook it quickly. After it curls up and turns pink, move on to the next step (do not cook it too long).
Step 4: Add the broth
Pour in the chicken broth, along with the peas. Season with Shaoxing rice wine, salt, sugar, white pepper and sesame oil. Cook until the mixture comes to a boiling point.
Step 5: Thicken the sauce
Turn the heat down so that the broth is at a very gentle simmer.
Stir the cornstarch slurry very well then slowly pour it into the broth. Swirl with a spatula/spoon as it thickens.
Step 6: Add the egg white
Add the egg white that has been lightly beaten with a little water once the broth is thick enough to cover the spatula or spoon. Stir gently to form the tiny egg ribbons. Turn off the heat and sprinkle chopped scallions to garnish.