Shrimp in Lobster Sauce Recipe
🕒 Total Time: 1 hour 10 minutes
🥘 Cook Time: 45 minutes
🔪 Prep Time: 25 minutes
🍽️ Servings: Not specified
Description:
You’ll note that even though the sauce is called “Lobster Sauce”, there is no lobster in the sauce at all. When lobster meat is used in this sauce, it is called “Lobster Cantonese”, hence getting the name “Lobster Sauce”. Pay no attention to the review by “Crazy Chef Bob”. He has the correct name because he is crazy. This is a DELICIOUS recipe. Try it; you will like it. If you have any questions, email me: [email protected].
Ingredients:
- 1 pound ground pork
- 3/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1/2 tablespoon cornstarch
- 1/2 cup cream sherry
- 4 cups chicken broth
- 2 teaspoons ground ginger
- 2 teaspoons garlic granules
- 1 teaspoon white pepper
- 4 eggs, beaten
- 1 tablespoon sugar
- 3 cups cooked white rice
- 2 cups peas (optional)
Instructions:
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In a medium skillet, sauté the ground pork and scallions until cooked through and the scallions are tender.
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Transfer the cooked pork and scallions into a saucepan. Add soy sauce, cornstarch, cream sherry, chicken broth, ground ginger, garlic granules, and sugar. Stir well to combine.
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Bring the mixture to a near boil over medium heat, then reduce the heat to a simmer. Stir constantly until the sauce thickens, usually about 10-15 minutes.
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Once the sauce has thickened to your liking, add white pepper to taste and then gently add the shrimp to the sauce. If you’re including peas, add them at this stage as well.
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Drizzle the beaten eggs over the sauce, stirring gently to incorporate them. Allow the mixture to simmer for an additional 5 minutes to cook the eggs through.
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Serve the shrimp in lobster sauce over a bed of cooked white rice.
This flavorful dish is a wonderful option for a weeknight meal, with its savory sauce complementing the succulent shrimp perfectly. Enjoy the taste of Asian cuisine right in your own home!
