Shrimp with Lobster Sauce


25 min

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce Photo 1


Bbq sauce


25 min


4 persons




4.00 rating-star (165)


Author: Victoria Bailey
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.


  • cornstarch : 1.5 tsp
  • cooking sherry : 2 tsp
  • medium shrimp - peeled and deveined : 1 pound
  • vegetable oil : 0.25 cup
  • garlic, minced : 2 clove
  • ground pork : 0.25 pound
  • water : 1 cup
  • soy sauce : 2 Tbsp
  • sugar : 0.25 tsp
  • salt : 0.5 tsp
  • cold water : 0.25 cup
  • cornstarch : 1.5 Tbsp
  • egg, beaten : 1 piece

Metric Conversion

Stages of cooking

  1. Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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