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Prep 20 mins
Cook 10 mins
an old favorite
Make and share this Shrimp and Lobster Sauce recipe from Food.com.
- 1 lb medium raw shrimp (in shells)
- 1 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon toasted sesame oil
- 1⁄4 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon dark soy sauce
- 1 tablespoon vegetable oil
- 2 tablespoons vegetable oil
- 1⁄2 lb ground lean pork
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped gingerroot
- 1⁄2 cup chicken broth
- 2 tablespoons dry white wine
- 2 eggs, slightly beaten
- 2 green onions, chopped (with tops)
- Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
- Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
- Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
- Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
- Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
- Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.
This wasn't the version I was expecting when I made the recipe. Good, and the shrimp were excellent. I also thought it needed quite a bit more spice.
This receipe is easy to follow and smells terrific. I would add more soy sauce but that just my taste. the meal was excellent. Even my southern girl wife who has never tasted shrimp and lobster sauce is still raving about it. good job.
I went back and forth--4 stars/5 stars. Pestered a friend who ate it and his opinion was the same. What we decided was that our palates have changed (as Americans vis-a-vis Chinese food) since the time, many years ago, when one always ordered Shrimp and Lobster Sauce at the local Chinese restaurant. This recipe is excellent--it's just under-spiced for what I now look for in a Chinese recipe. However, the cooking instructions are perfect--the shrimp (even when warmed up the next day) were perfect--just the right texture. I did add one little hot pepper and, in retrospect, should have added more garlic and a bit more sesame oil. But, really, this was a very pleasant trip down food memory lane