SHRIMP WITH LOBSTER SAUCE
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.
Provided by MURF65
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- 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.
- 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.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g
SHRIMP WITH LOBSTER SAUCE
Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
- Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
- Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
- Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 17 g, Protein 18 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 22 g, ServingSize 1 serving
CLASSIC SHRIMP WITH LOBSTER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
- Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
- Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
- Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
- Garnish with scallions, and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1313 milligrams, Sugar 3 grams, TransFat 0 grams
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