Savory Asian Shrimp in Rich Lobster-Style Sauce

Asian Shrimp and Lobster Sauce

If you’re craving something that hits all the right notes of savory and satisfying, this Asian Shrimp and Lobster Sauce recipe is a fantastic choice. It’s quick to prepare, bursting with flavors, and makes a delightful meal when served over a bed of steaming rice. Despite the name, there’s no actual lobster in this dish, but the combination of ground pork, shrimp, and rich sauces creates a deliciously complex taste that makes it a true takeout favorite. So let’s dive into this delightful recipe that brings the essence of Cantonese cuisine right to your table.

Ingredients

• Ground Pork: 1 pound
• Garlic: 2 cloves, minced
• Salt: ½ teaspoon
• Soy Sauce: 2 tablespoons
• Oyster Sauce: 1 tablespoon
• Water: 1 ½ cups
• Raw Shrimp: 1 pound, peeled and deveined
• Cornstarch: 1 tablespoon
• Water (for cornstarch slurry): ¼ cup
• Eggs: 3, beaten
• Green Onions: 3 stalks, chopped

Instructions

1. Heat the Wok: Begin by heating your wok or a large skillet over medium-high heat until it’s very hot. This high temperature will help to quickly sear the pork and lock in those savory flavors.

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2. Stir-Fry the Pork: Add the ground pork to the hot wok. Cook it, stirring frequently, and break it apart into small chunks. Continue cooking until the pork is fully browned and no longer pink, which should take about 3-5 minutes.

3. Incorporate Garlic and Salt: Once the pork is cooked through, add the minced garlic and salt. Stir them in well and cook for another minute until the garlic becomes fragrant and golden.

4. Add Sauces and Water: Pour in the soy sauce, oyster sauce, and 1 ½ cups of water. Stir to combine all the ingredients thoroughly.

5. Simmer: Cover the wok and let the mixture come to a boil. Reduce the heat to a simmer and let it cook for about 5 minutes. This step allows the flavors to meld together and the mixture to slightly reduce.

6. Cook the Shrimp: Add the peeled and deveined shrimp to the wok. Stir them into the mixture and cook until they turn pink and are cooked through, which will take about 2-3 minutes.

7. Thicken the Sauce: In a small bowl, mix the cornstarch with ¼ cup of water to create a slurry. Slowly pour this slurry into the wok while stirring constantly. The sauce will start to thicken as the cornstarch cooks and combines with the other ingredients.

8. Finalize the Dish: Continue cooking until the sauce is thick and clear, which should take another 2-3 minutes.

9. Add Eggs and Green Onions: Stir in the beaten eggs and chopped green onions. Keep stirring constantly to ensure that the eggs cook evenly and are distributed throughout the dish.

10. Serve and Enjoy: Once the eggs are fully cooked and the green onions are tender, your dish is ready to serve. Spoon the Asian Shrimp and Lobster Sauce over a bed of hot, fluffy rice and enjoy this delightful Cantonese classic!

Nutritional Information

• Calories: 549.1
• Fat: 29.3 grams
• Saturated Fat: 10.3 grams
• Cholesterol: 438.1 milligrams
• Sodium: 1224.7 milligrams
• Carbohydrates: 9.1 grams
• Fiber: 0.5 grams
• Sugar: 0.7 grams
• Protein: 58.3 grams

This recipe yields approximately 4 servings, making it a perfect dish for family dinners or meal prepping. Each serving is packed with protein and flavor, providing a hearty meal that’s both satisfying and delicious.

Tips for Perfect Asian Shrimp and Lobster Sauce

• Use Fresh Ingredients: For the best flavor, use fresh garlic and high-quality soy and oyster sauces.
• Adjust Thickness: If you prefer a thinner sauce, add a bit more water before thickening with the cornstarch slurry.
• Customize Your Heat: If you like a bit of spice, consider adding a pinch of red pepper flakes or a splash of hot sauce.

With this recipe, you can easily recreate a beloved takeout classic at home, delivering restaurant-quality taste with the convenience of homemade preparation. Enjoy your culinary adventure and savor every bite of this delectable Asian Shrimp and Lobster Sauce! 🍤🍚