Shrimp with Lobster Sauce Recipe – Chinese Special
The Shrimp with Lobster Sauce recipe is a beloved Chinese takeout classic that combines tender shrimp with a rich, savory sauce made from garlic, ginger, scallions, and a touch of sesame oil. Despite its name, there’s no lobster in the dish; the “lobster sauce” refers to a flavorful, velvety sauce often used in Cantonese cuisine. This dish is quick to prepare and pairs beautifully with steamed white rice, making it an ideal choice for a satisfying weeknight dinner or special occasion meal.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Shrimp with Lobster Sauce Ingredients :
- 1 pound of extra-jumbo shrimp, peeled and cleaned (16 to 20 per pound)
- 2 cloves of garlic
- 1-inch piece of ginger
- 3 medium scallions, plus extra for garnish
- 2 large eggs
- 1 cup of water
- 1 tablespoon of cornstarch
- 2 teaspoons of chicken bouillon powder (e.g., Lee Kum Kee or Knorr)
- 1 teaspoon of toasted sesame oil
- 2 teaspoons of oyster sauce
- 1/2 teaspoon of ground white pepper
- 1/2 teaspoon of granulated sugar
- 2 tablespoons of avocado or olive oil
- Kosher salt
- Steamed white rice (for serving)
How To Make Shrimp with Lobster Sauce:
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.
Recipe Note :
Shrimp Selection: Opt for extra-jumbo shrimp (16–20 per pound) for a meaty texture that holds up well in the sauce.
Velveting Technique: Marinate shrimp with cornstarch and water to achieve a tender, silky texture.
Sauce Consistency: Adjust the cornstarch-water mixture to achieve your desired sauce thickness; more cornstarch will result in a thicker sauce.
Egg Ribbons: Drizzle the beaten eggs slowly into the simmering sauce to create delicate, silky egg ribbons.
Serving Suggestions: Serve the dish hot over steamed white rice and garnish with additional sliced scallions for added flavor and presentation.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.
