This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after eating it at our local Chinese-American restaurant. Shrimp and lobster sauce is a similar but simplified version of his Chinatown favorite, Lobster Cantonese. His rendition includes the addition of ground pork like his Chinatown favorite.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 thin slices fresh ginger
- 1/4 teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 pound ground pork
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- 1 cup frozen peas, thawed
- Jasmine rice, for serving
Instructions
- Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
- Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
- Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
- Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.
Nutrition Facts
| Calories | 540 |
| Total Fat | 33 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 329 milligrams |
| Sodium | 944 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Protein | 50 grams |
| Sugar | 2 grams |
Reviews
We really liked this even though it looked kind of “sallow.” But it did taste authentic. I had to freeze the leftovers because we were going out of town, but it thawed well and still tasted great.