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Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MURF65

MURF65

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

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Nutrition

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  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  3. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
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Reviews

Jamesandjulieb
70

Jamesandjulieb

3/6/2007

My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a great flavor. Just as good as something my dad would make. Thanks for the recipe!

RK
45

RK

2/28/2007

I'd love to try this recipe with LOBSTER PASTE! (see: SUBMITTED BY: Victor Good Flavor. Lobster Paste does add a bit more flavor.) Can anyone (Victor?)tell me where I can buy a can of lobster paste? Tried all over but can only find case quantities on the net...

Susan
33

Susan

5/30/2005

This was just great. A forever keeper. It was easy to prepare and quick. My husband and I tried it and loved it. Can't wait for more family members to visit so I can serve it to them. Also, for more flavor, I used canned chicken stock instead of plain water. Much better taste.

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