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 - 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
-
Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
-
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.
-
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.
-
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.
Want to get healthy recipes in your inbox?
