Shrimp with lobster sauce recipe
Craving Shrimp with Lobster Sauce? Learn to make this Cantonese-style dish at home and enjoy tender shrimp in a rich and velvety white sauce.
Servings: 3 servings
Ingredients
- 0.4 oz garlic about 2 large cloves, finely chopped
- 0.25 oz ginger about 1.5 tsp, finely chopped
- 1.5 tbsp starch
- 2 large eggs gently whisked
- 1 lb white shrimp 26-30 counts per pound, peeled and deveined
- 1 tbsp avocado oil
- A Pinch of coarse salt or to taste
- A Pinch of white pepper or to taste
- A Splash Chinese cooking wine optional, or gluten-free cooking sake
- 1.25 cups chicken stock
- 1.5 tbsp oyster sauce or 1.5 tbsp soy sauce, or 2.5 tbsp coconut aminos
- 1 cup frozen peas and carrots
- 1 tsp toasted sesame oil
- 1 bulb scallion diced
Instructions
- Prep aromatics, slurry, and eggs: Prepare the garlic and ginger in one bowl. In a second bowl, make a slurry by mixing 1.5 tbsp starch with 2.5 tbsp water. Gently whisk the eggs in a third bowl. Set them all aside.
- Prep the shrimp: Pat the shrimp dry and butterfly them by making a shallow slit along the back with a small paring knife.
- Preheat the pan: Heat a sauté pan or wok over medium heat. Test the heat by holding your palm 2-3 inches (5-7 cm) away; it should feel gently warm.
- Sauté aromatics: Add the oil, garlic, ginger, and a pinch of salt. Sauté for 5-8 seconds.
- Cook the shrimp: Add the shrimp and season with another pinch of salt and white pepper. Sauté over medium heat for about 1 minute. The shrimp should be barely cooked and in translucent light pale pink color.
- Add wine: As soon as the shrimp turn pale pink, add a splash of Chinese cooking wine and cook for 10 seconds to let the alcohol evaporate.
- Add stock and veggies: Pour in the chicken stock, oyster sauce (or your chosen substitute), and frozen peas and carrots. Reduce the heat to medium-low. Cover and bring to a gentle simmer, about 2-3 minutes.
- Thicken with slurry: Turn the heat to medium. Stir the slurry again, then pour it into the pan while stirring continuously to thicken the sauce, about 1 minute.
- Add eggs: Slowly drizzle in the whisked eggs from high up to create egg drops. Let the eggs simmer for a few seconds to set, then gently stir the sauce to break them up.
- Garnish and serve: Turn off the heat. Season with sesame oil and adjust salt or pepper if needed. Garnish with chopped scallions. Serve hot or warm with steamed white rice.
Video
Notes
- Use gentle heat throughout to keep the shrimp tender and snappy. Overcooking the shrimp can make them tough, so as soon as they turn light pale pink, add the stock or broth and simmer.
- If you don’t have oyster sauce, substitute with soy sauce or coconut aminos. Keep in mind that oyster sauce gives a richer flavor.
- Butterflying the shrimp improves texture, making them more tender, bouncy, and evenly cooked.
- Use tail-off shrimp to make it easier to eat and enjoy, without needing to remove the tails during the meal.
- Storage and reheat: Store in an airtight container and best use in 2 days. Reheat over a stovetop (thin with a little water) or microwave on medium for 1 minute or until warmed through.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 14g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 315mg | Sodium: 1217mg | Potassium: 423mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 4888IU | Vitamin C: 7mg | Calcium: 127mg | Iron: 2mg