Shrimp with Lobster Sauce Recipe – Chinese Special

Prepare 1 pound of extra-jumbo shrimp by peeling and cleaning them, if necessary, then pat them dry with paper towels. Mince 2 cloves of garlic. Finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the minced garlic and chopped ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), and reserve some for garnish.

Whisk 2 large eggs in a small bowl until smooth.

In a medium bowl or liquid measuring cup, combine 1 cup of water, 1 tablespoon of cornstarch, 2 teaspoons of chicken bouillon powder, 1 teaspoon of toasted sesame oil, 2 teaspoons of oyster sauce, 1/2 teaspoon of ground white pepper, and 1/2 teaspoon of granulated sugar. Whisk the mixture until well combined.

Heat 2 tablespoons of avocado or olive oil over medium-high heat in a large frying pan until it shimmers. Add the shrimp in a single layer and sear until golden-brown on the bottom and edges, about 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp start to turn pink. Add the minced garlic and chopped ginger, cooking and stirring often until just starting to brown, approximately 1 minute.

Reduce the heat to medium. Quickly whisk the sauce mixture again to ensure the cornstarch is well incorporated (it tends to settle). Pour the sauce into the pan and bring to a simmer. Stir constantly until the sauce thickens and becomes glossy, about 1 to 2 minutes. Add the sliced scallions and stir to combine.

Drizzle the beaten eggs evenly over the sauce in a thin stream. Let them cook undisturbed until set, approximately 30 seconds. Gently stir to create small curds of egg.

Remove the pan from the heat and allow it to cool slightly for a few minutes. Taste and adjust seasoning with kosher salt as needed. Garnish with reserved sliced scallions and serve with freshly steamed rice.