Shrimp with Lobster Sauce
There is no lobster in this dish! This Cantonese recipe was originally made to accompany lobster in Chinese American restaurants. But because of fresh lobster's high price and low accessibility, shrimp became a popular substitute. (Cantonese / Chinese-American dish.)
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | crushed and chopped fresh ginger |
| 1/2 pound | 225 g | ground pork |
| 1/2 pound | 225 g | medium shrimp, peeled and deveined |
| 1 tablespoon | 15 ml | rice wine |
| 1 cup | 240 ml | chicken stock |
| 2 tablespoons | 30 ml | cornstarch |
| 2 tablespoons | 30 ml | soy sauce |
| 1 teaspoon | 5 ml | hot sesame oil |
| 1 teaspoon | 5 ml | sugar |
| 1/2 cup | 120 ml | frozen peas, thawed |
| 2 | large eggs, beaten | |
| 4 | scallions, cut into 1/2-inch pieces | |
| — | steamed rice, for serving |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the garlic and ginger and stir-fry for about 1 minute, until lightly browned.
- Add the pork and stir-fry for 2 minutes. Add the shrimp and rice wine and stir-fry for 1 minute.
- In a medium bowl, whisk together the chicken stock, cornstarch, soy sauce, sesame oil, and sugar. Add the sauce to the wok and cook for about 2 minutes, until it thickens and a light glaze forms.
- Add the peas and stir-fry for 1 minute. Drizzle in the eggs and stir-fry for 1 minute.
- Gently fold in the scallions and serve over steamed rice.