Shrimp with Lobster Sauce

Let’s face it, we have pretty bad Chinese food in the greater Milwaukee area. Granted, if I had to chose a restaurant for takeout or dine in, it would be Fortune Chinese Restaurant in West Allis. I say that because the first time my wife and I entered, we were completely out numbered by Chinese patrons. As a matter of fact, I think we were the only caucasians in the place, and the place was packed. After dining in a few times, I came to realize they had the American-Chinese menu, and the bad ass Chinese only menu. With that said, there are American-Chinese dishes that we have known to love, and this is one of them, the shrimp with lobster sauce.

The name itself is a bit misleading, especially if it is your first time ordering it. The dish itself has no lobster whatsoever, but it is is typically a chicken stock with simple ingredients, that have eggs mixed in to make it a creamy whiteish/yellowish based sauce. A sauce so comforting, and creamy, that goes perfect with shrimp. As my wife really loves shrimp hong sue, I figured I would knock out this recipe and she how she liked it. Let’s say she just fell in love with this one.

Let’s get started.

Ingredients:

• 2 tbsp canola oil
• 1 lb shrimp, (16-20’s), peeled and deveined
• 1/2 lb ground pork
• 2 cloves garlic, minced
• 1 tbsp Chinese Shaoxing wine
• 2 cups of chicken stock
• 1 tsp salt
• 1 tsp dark sesame oil
• 1/2 tsp cracked black pepper, to taste
• 1 tbsp fresh ginger, minced
• 2 tbsp cornstarch
• 3 tbsp water
• 2 whole eggs, beaten
• 1 green onion, thinly sliced
• 1/2 cup of frozen peas
• Jasmine rice, cooked

Start by adding a few cups of water to a sauce pan, and bring to a simmer. Add in the ground pork, and cook for about 5 minutes. This gets out any of the meat scum (if you will), and creates a cleaner sauce in my opinion. After 5 minutes, strain and rinse. Add the pork to a small bowl and reserve for cooking in a few minutes.

Next, get a large skillet out and bring to a medium-high heat. Add in the canola oil, and toss in the garlic, ginger, ground pork, and shrimp. Stir for a few minutes until the garlic is nice and fragrant but not browned.

Next, toss in the chicken stock, salt, pepper, sesame oil, and Chinese wine. Stir, and let this come to a simmer.

During this time, add the corn starch with the water, and stir until the corn starch is completely incorporated. This is called a slurry, and helps thicken sauces. It’s a hidden weapon in American-Chinese cooking, trust me.

Once you have a nice simmer, add in the slurry and continue to stir until the sauce thickens. Toss in the peas. You should have this awesome looking sauce that will remind you of all American-Chinese cooking. Next, add in beaten egg and continue to stir. The sauce should darken a bit when the egg is incorporated.

Now you are ready to serve.

To a serving bowl, add some rice, and ladle in some of the shrimp with lobster sauce. Garnish with sliced green onions and dig in.

The end result is nothing short of comfort food. You get this awesome smooth sauce, succulent shrimp, that is balanced by subtle hints of garlic and ginger. It’s a quintessential dish that should be served more times than none. I hope you enjoy!

Shrimp with Lobster Sauce

Dax Phillips

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Chinese

Servings 6

Ingredients

  

• 2 tbsp canola oil
• 1 lb shrimp (16-20’s), peeled and deveined
• 1/2 lb ground pork
• 2 cloves garlic minced
• 1 tbsp Chinese Shaoxing wine
• 2 cups of chicken stock
• 1 tsp salt
• 1 tsp dark sesame oil
• 1/2 tsp cracked black pepper to taste
• 1 tbsp fresh ginger minced
• 2 tbsp cornstarch
• 3 tbsp water
• 2 eggs beaten
• 1 green onion thinly sliced
• 1/2 cup of frozen peas
• Jasmine rice cooked

Instructions

 

• Start by adding a few cups of water to a sauce pan, and bring to a simmer. Add in the ground pork, and cook for about 5 minutes. This gets out any of the meat scum (if you will), and creates a cleaner sauce in my opinion. After 5 minutes, strain and rinse. Add the pork to a small bowl and reserve for cooking in a few minutes.
• Next, get a large skillet out and bring to a medium-high heat. Add in the canola oil, and toss in the garlic, ginger, ground pork, and shrimp. Stir for a few minutes until the garlic is nice and fragrant but not browned.
• Next, toss in the chicken stock, salt, pepper, sesame oil, and Chinese wine. Stir, and let this come to a simmer.
• During this time, add the corn starch with the water, and stir until the corn starch is completely incorporated. This is called a slurry, and helps thicken sauces. It’s a hidden weapon in American-Chinese cooking, trust me.
• Once you have a nice simmer, add in the slurry and continue to stir until the sauce thickens. Toss in the peas. You should have this awesome looking sauce that will remind you of all American-Chinese cooking. Next, add in beaten egg and continue to stir. The sauce should darken a bit when the egg is incorporated.
• Now you are ready to serve.
• To a serving bowl, add some rice, and ladle in some of the shrimp with lobster sauce. Garnish with sliced green onions and dig in.