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.
Ingredients
- cornstarch: 1.5 tsp
- cooking sherry: 2 tsp
- medium shrimp: 1 pound (peeled and deveined)
- vegetable oil: 0.25 cup
- garlic: 2 clove (minced)
- ground pork: 0.25 pound
- water: 1 cup
- soy sauce: 2 Tbsp
- sugar: 0.25 tsp
- salt: 0.5 tsp
- water: 0.25 cup (cold)
- cornstarch: 1.5 Tbsp
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
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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.
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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.
-
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.
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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.
