Shrimp with Lobster Sauce is a basic Cantonese dish I grew up consuming each at dwelling and when my household ordered Chinese language takeout for particular dinners. Regardless of the identify, there isn’t a lobster within the dish. Sure, thatβs proper! The sauce is impressed by conventional Cantonese lobster preparations and made with rooster broth, a small quantity of floor pork, Shaoxing wine, oyster sauce, egg, and cornstarch to create a clean and savory coating for the shrimp.
Shrimp is such a flexible protein, and in case you browse my weblog you will discover many shrimp recipes I’ve created over time, from a easy salt and pepper shrimp to my Sichuan shrimp stir fry. On this recipe, the shrimp cook dinner shortly in scorching oil whereas garlic and ginger construct an aroma I by no means get uninterested in, and I additionally add floor pork to boost the richness of the broth. Having this dish on the desk in lower than half-hour is nice after a protracted day operating errands within the metropolis and far simpler than ordering takeout whereas saving cash on the identical time.
With my fundamental stir fry methods and straightforward to supply substances, this recipe may be very approachable for dwelling cooks who need basic Cantonese taste. I cook dinner it for my household, for associates who miss Chinese language takeout, and for anybody who needs a balanced meal that pairs effectively with any straightforward Chinese language vegetable stir fry.
Components
That is the Shrimp with Lobster Sauce model I really like as a result of it represents actual Chinese language dwelling cooking that’s sensible and constructed on on a regular basis substances quite than restaurant methods. Here’s what I take advantage of:
Shrimp
I select shrimp which might be dimension and already deveined so the flavour stays clear and the prep stays easy. I normally go along with headless shrimp for comfort, however when I’ve time to maintain the heads on and devein them myself.
Greens
I all the time add frozen peas and carrots as a result of they’re handy and save time, with no peeling, chopping, or blanching wanted.
Aromatics, protein and cooking oil
I take advantage of garlic and ginger to construct aroma, floor pork so as to add richness, egg to create comfortable strands, inexperienced onion for freshness, and peanut oil to cook dinner every little thing easily at excessive warmth.
Sauce
The sunshine sauce is made with Shaoxing wine, rooster broth, oyster sauce, sugar, salt, and white pepper, creating a gentle however layered taste.
For the Slurry
I take advantage of a easy cornstarch and water slurry to thicken the sauce, which supplies it a richer texture and helps it keep heat longer.
The right way to make
1. Put together sauce and slurry: Add the sauce substances to a small bowl and blend effectively, then mix the slurry substances in one other bowl and stir till the cornstarch is totally dissolved.
2. Prepare dinner the shrimp: Add the oil to a medium dimension Dutch oven, saucepan, or wok and warmth over medium excessive warmth till scorching. Add the shrimp and cook dinner, stirring often, till calmly browned, then switch to a plate and put aside.
3. Prepare dinner the aromatics: Add the garlic, ginger, and floor pork to the pan, then cook dinner and stir till the pork is nearly cooked by.
4. Add the sauce and greens: Pour within the sauce and produce it to a boil, then add the frozen greens and cook dinner for about 2 minutes till they’re totally thawed.
5. Thicken the sauce: Add the cooked shrimp again to the pan, stir the slurry once more to completely dissolve the cornstarch, then pour it in and simmer till the sauce thickens sufficient to coat the again of a spoon.
6. End with egg: Flip off the warmth and slowly drizzle the crushed egg into the broth whereas guiding it with chopsticks or a fork in opposition to the bowl. Let the egg sit for about 30 seconds to set (crucial!), then gently stir till it’s totally cooked and types skinny threads.
7. Garnish and serve: Add the inexperienced onions and provides every little thing a ultimate stir, then serve scorching over rice as a primary dish.
Warmth management issues
The important thing tip for cooking my shrimp with lobster sauce recipe is to manage the warmth as soon as the sauce goes in and add the egg solely after turning off the warmth. This retains the shrimp tender, prevents the sauce from overthickening, and permits the egg to type comfortable and delicate threads as an alternative of breaking up.
Serving solutions
I really like serving Shrimp with Lobster Sauce as a one skillet meal as a result of it already has shrimp, greens, egg, and a savory sauce multi functional pan. At dwelling I normally serve it over white rice, however on nights after I need one thing totally different I spoon it over some leftover hand-pulled noodles.
Once I cook dinner this for friends, I like including a couple of easy sides so everybody can combine and match. I usually pair it with my 4 ingredient child Bok choy stir fry or a straightforward choy sum stir fry for a lightweight vegetable distinction, and if I would like one thing recent on the desk I add my straightforward Chinese language cucumber salad.
Ceaselessly requested questions
Why does my shrimp flip robust?
Shrimp cook dinner in a short time, and that’s one thing I all the time consider when making this dish. I cook dinner the shrimp simply till calmly browned, take away them from the pan, and solely add them again on the finish so that they keep tender and juicy as an alternative of tightening from an excessive amount of warmth.
How thick ought to the sauce be?
I goal for a sauce that calmly coats the again of a spoon and flows simply within the pan. It ought to look clean and shiny, not stiff or heavy.
Why did my sauce develop into cloudy?
When you add the crushed egg, itβs vital to let it set first earlier than stirring. If stirring too early, the eggs blends into the broth and thicken it, making the sauce cloudy as an alternative of forming egg ribbons.
How do I retailer leftover shrimp with lobster sauce?
I retailer leftovers in an hermetic container within the fridge, the place they hold effectively for as much as 3 days and reheat properly on the stovetop or within the microwave. For longer storage, I place the cooled dish in a freezer protected container and freeze it for as much as 1 month, then thaw in a single day within the fridge earlier than reheating gently so the shrimp keep tender and the sauce stays clean.
Chinese language Cooking Made Simple
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My 25 minute Shrimp with Lobster Sauce is one among my favourite takeout impressed meals, constructed round shrimp, eggs, and frozen greens for traditional Cantonese taste at dwelling. I cook dinner it shortly in a single pan with a wealthy lobster sauce, making it a straightforward and satisfying dinner that works incredible for busy household nights.
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Add the sauce substances in a small bowl. Combine effectively and put aside.
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Mix the slurry substances in a small bowl. Combine to dissolve the cornstarch.
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Add the oil in a medium dimension dutch oven (or saucepan, or a wok) and warmth over medium excessive warmth till scorching. Add the shrimp. Let cook dinner, stir often, till itβs calmly browned. Switch the shrimp to a plate and put aside.
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Add the garlic, ginger, and pork. Prepare dinner and stir till the pork is nearly cooked by.
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Pour within the sauce and produce the broth to a boil.
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Add the frozen greens. Prepare dinner till the greens are thawed, about 2 minutes.
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Add again the cooked shrimp.
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Stir the slurry once more to redissolve the cornstarch utterly, then pour it into the pan. Let simmer till the broth thickens simply sufficient to coat the again of a spoon.
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Flip off the warmth. Drizzle the crushed egg slowly over the broth whereas utilizing a pair of chopsticks (or a fork) in opposition to the bowl the place the eggs drip to the pan. Let sit for 30 seconds to let the eggs set. Then start gently stirring the eggs till cooked by and forming skinny threads.
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Add the inexperienced onions and provides it a ultimate stir. Serve scorching over rice as a primary dish.
Ingredient Substitution Information
Serving: 1serving, Energy: 236kcal, Carbohydrates: 11.5g, Protein: 30.5g, Fats: 7.1g, Saturated Fats: 1.7g, Ldl cholesterol: 241mg, Sodium: 597mg, Potassium: 361mg, Fiber: 1.5g, Sugar: 2.9g, Calcium: 100mg, Iron: 1mg
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