Shrimp with lobster sauce is a shrimp stir fry recipe in white sauce. Chinese shrimp with lobster sauce has a mild taste of garlic and ginger.
Ingredients
- 1 lb /500g large shrimp peeled and deveined
- 2 gloves garlic ,minced
- 1 cup store-bought frozen vegetables ,peas, corns, and carrots
- 1 egg ,beaten
- 1 scallion ,chopped
- 1 tablespoon oil
SAUCE:
- 1 tablespoon fish sauce or oyster sauce (Note 1)
- 180 ml chicken bone broth or water (Note 2)
- 2 tablespoons cornstarch
- 1 tablespoon rice wine, Shaoxing wine or dry sherry
SEASONING:
- 1/2 teaspoon white pepper (Note 3)
- 1/2 teaspoon sesame oil
- salt to taste
Instructions
- Wash the shrimp first and then dry them with a paper towel. (Note 4)
- Frozen vegetables - It's best to thaw them the day before in the refrigerator or the day you're going to cook. That way, when you fry them, they don't form as much water. That way they can sear and ripen faster.
- Fry the aromatics - Heat the pan or wok over medium-high heat. Add the oil and minced garlic and fry for about 30 seconds.
- Add the shrimp to the pan and stir-fry until the surface becomes opaque about 2 minutes. Remove the shrimp from the pan and place them on a plate. (Note 5)
- Fry peas, corn and carrots in the same pan for about 1 minute. (Note 6)
- Pour in water and sauce and bring to a boil. (Note 7)
- Add the shrimp back in and immediately pour the beaten eggs into the soup. Stir the soup gently and not too quickly with a spoon (don't stir) so that nice egg ribbons form. Turn off the heat after 2 minutes. (Note 8)
- Season it with salt (to taste), white pepper and sesame oil. Sprinkle chopped scallions on top. Serve over white rice or egg fried rice.
Tips & Notes:
- If you don't have fish sauce, you can use oyster sauce. Both have the flavor of seafood. As long as you're cooking seafood, these two types of sauces work very well. But if you add oyster sauce, you've to add a little salt for seasoning. If you add fish sauce, you don't need it because it's salty enough.
- You can use chicken bone broth, chicken stock, or water. Here you'll learn how to prepare chicken bone broth (more economical than chicken broth).
- It's best to use white pepper. It smells good and has a slightly spicy taste. You can buy it in Chinese supermarkets or on Amazon. If you don't have any, you can use black pepper instead.
- This simple step will ensure that the shrimp are juicy and firm to the bite and not too soft. It also allows the shrimp to absorb the sauce well and have a good flavor.
- Shrimp doesn't need to be cooked for a long time. It can be cooked quickly. If it's cooked too long, it won't be juicy.
- Frying these root vegetables in oil allows them to release their own sweetness. They'll taste even more aromatic and sweet.
- If the sauce is too thick, immediately add about 10 ~ 20 ml of water until you reach the desired consistency. If it's not thick enough, stir it into cornstarch with water and then pour it into the pot.
- Remember to stir the beaten egg gently and not too quickly with a spoon (don't stir) to make beautiful egg ribbons. If you want to present egg ribbons, you must pour the beaten egg after you've poured in the cornstarch.
Nutrition Information:
Serving: 500g Calories: 370kcal (19%) Carbohydrates: 24g (8%) Protein: 37g (74%) Fat: 13g (20%) Saturated Fat: 2g (13%) Cholesterol: 368mg (123%) Sodium: 2071mg (90%) Potassium: 529mg (15%) Fiber: 4g (17%) Sugar: 1g (1%) Vitamin A: 5209IU (104%) Vitamin C: 11mg (13%) Calcium: 172mg (17%) Iron: 2mg (11%)
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