This shrimp with lobster sauce is just like what you’d find at a Chinese restaurant that serves Cantonese cuisine. Despite the name, there’s no lobster in the sauce. Serve over white rice.
Preparation Details
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4
Ingredients
- 1 ½ teaspoons cornstarch
- 2 teaspoons cooking sherry
- 1 pound medium shrimp – peeled and deveined
- ¼ cup vegetable oil
- 2 cloves garlic, minced
- ¼ pound ground pork
- 1 cup water
- 2 tablespoons soy sauce
- ¼ teaspoon sugar
- ½ teaspoon salt
- ¼ cup cold water
- 1 ½ tablespoons cornstarch
- 1 large egg, beaten
Steps
- Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
- Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
- Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
- Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
- Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.
