Shrimp with Lobster Sauce
Shrimp with lobster sauce is a classic Chinese takeout dish made of plump, succulent shrimps and peas and carrots served in a generous amount of savory white sauce with feathery egg white ribbons. It's incredibly easy to make, takes less than 30 minutes, and is perfect over a bowl of steamed white rice and some egg rolls on the side.
Ingredients
To marinate the shrimps:
- 1 pound large shrimps peeled and deveined
- 2 teaspoons Shaoxing rice wine
- 1 teaspoon salt
- 1 tablespoon cornstarch
- ½ teaspoon oil any neutral cooking oil
For the rest of the dish:
- 4 cups water
- 2 teaspoons chicken bouillon powder
- 1¼ teaspoons salt
- ¼ teaspoon sugar
- white pepper generous dash or to your preference
- 4 tablespoons cornstarch mix every 4 tablespoon of cornstarch with 4 tablespoon of cool water to make slurry
- 1 cup frozen peas and carrots thawed and drained
- 2 large egg white beaten *see note
- 1 tablespoon garlic minced (about 2 cloves per tablespoon)
- 1 stalk green onion sliced (keep the white and green parts divided)
- 1 tablespoon oil any neutral cooking oil
- 1 teaspoon toasted sesame oil
Instructions
- Marinate the shrimps:In a bowl, mix together the shrimps, shaoxing rice wine, and salt until well combined. Then add the cornstarch and mix until no more dry cornstarch is visible and the shrimps are evenly coated. Finish by mixing in the oil. Set aside until needed.
- Make the shrimp with lobster sauce:In a wok or large saucepan over medium high heat, add the garlic and the white part of the green onion. Stir fry until fragrant, about 15 seconds. Then add the water, chicken bouillon powder, salt, sugar, and white pepper. Bring it to a boil.
- Once the broth comes to a boil, add the marinated shrimps all at once and stir to separate them. Cook the shrimps until just cooked, about 30 seconds but cook time will depend on how big the shrimps are. They will look pinkish orange and will almost curl into an "O" shape. Remove the shrimps from the broth and set aside.
- After removing the shrimps, reduce the heat to medium and give the prepared cornstarch slurry a good mix. While stirring the hot broth, drizzle in the cornstarch slurry. Let the broth cook for a few seconds until thickened. Stir occasionally.
- When the sauce has thickened, add the peas and carrots and give everything a stir. Then drizzle the beaten egg whites into the sauce in a thin stream and in circles. Let the egg whites sit for a couple of seconds and give it a stir to create egg ribbons.
- To finish, add the shrimps back into the sauce along with the sesame oil and green onions. Stir to combine.
- Serve the shrimp with lobster sauce over rice and enjoy while hot!
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
- Egg white - Shrimp with lobster sauce is usually made with egg whites only to give the dish white egg ribbons. If doing so, you can save the egg yolks for another use. If you don't mind the egg ribbons being a little yellow, you can just use 1 whole egg instead of 2 egg whites.
Nutrition
Serving: 2cups | Calories: 278.4kcal | Carbohydrates: 19.3g | Protein: 33g | Fat: 7.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.1g | Trans Fat: 0.03g | Cholesterol: 243.6mg | Sodium: 2306mg | Potassium: 526.2mg | Fiber: 1.9g | Sugar: 0.8g | Vitamin A: 4472.1IU | Vitamin C: 6.8mg | Calcium: 131.1mg | Iron: 1.5mg
Keywords: chinese take-out, easy recipe
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