Shrimp In Lobster Sauce

Cooksie

Well-known member
Site Supporter
ShrimpInLobsterSauce.jpg


ShrimWithLobsterSauce.jpg


:dizzy: I forgot to garnish with the green onion tops :dizzy:.

Gather and prep everything before you begin cooking.

20 shrimp, cleaned and butterflied (26/30 count)
1 to 2 cloves garlic, minced
2 green onions, thinly sliced (set aside some of the green tops for garnish)
Peanut oil (about 1 T)

Combine and set aside:
1 cup chicken stock
2 T white wine
1 T soy sauce
½ t sugar

Combine and set aside:
1 ¼ T cornstarch (1 T plus ¾ t)
¼ cup water

Whisk together and set aside:
2 egg whites
2 T water

Heat peanut oil over medium high heat and add the garlic and green onions. Stir fry for about 30 seconds and then add the shrimp. Stir fry until the shrimp are cooked through. Remove the shrimp with tongs, leaving the garlic and onion, and set aside.


Add the stock mixture to the skillet and bring it to a boil. Turn the heat down and add the cornstarch mixture. Let it thicken a bit. Take the mixture off the heat and gently pour in the egg white mixture. Use a spoonula or spatula to gently incorporate the egg white mixture. Don’t over stir or you’ll have egg white strings instead of egg white sheets.


Place shrimp over a bed of rice, top with the sauce, and garnish with green onion tops.

Inspiration recipe: http://chinesefood.about.com/od/shrimprecipes/r/shrimplobster.htm
 

QSis

Grill Master
Staff member
Gold Site Supporter
Cooksie, that looks wonderful!

And quick and easy!

Lee
 

ChowderMan

Pizza Chef
Super Site Supporter
this doesn't seem to agree with the ref site - especially the lobster bit -

did the title get munged?
 

QSis

Grill Master
Staff member
Gold Site Supporter
Chowder, Chinese "lobster sauce" doesn't have lobster in it (I thought it had ground pork in it, though).

I believe it got it's name because the sauce is often served over lobster. ???

Lee
 

Cooksie

Well-known member
Site Supporter
I don't know how the link got screwed up. I may have made a mistake, not probable but possible :whistling:.

Lots of versions of this out there. Some use pork, some not, some use fermented black beans, some not, some use peas and carrots, some not...

Here's the version of the recipe that I use. I use the ingredients but don't do her method. I like my shrimp lightly cooked, so I remove them before making the sauce.


http://video.about.com/chinesefood/How-to-Make-Shrimp-With-Lobster-Sauce-Stir-Fry.htm#vdTrn

Another version:

https://www.youtube.com/watch?feature=player_detailpage&v=EVaxVKGuLTs
 

ChowderMan

Pizza Chef
Super Site Supporter
the youtube video is good. it's a dish I've been wanting to get into - as you say there are so many variations it's really methinks the technique rather than the protein involved - altho the shrimp-in-baking-powder thing probably does not apply to all of them.
 
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