Hello, I am Anne Carter. I am going to cook a different recipe named Shrimp with lobster sauce. You will definitely gonna know why this recipe is different very soon. Shrimp dipped in a savory lobster sauce, flavored with a combination of ingredients that bring to mind coastal feasts and satisfy the taste senses.
A timeless favorite, shrimp in lobster sauce brings together the delicate delicacy of shrimp and the opulent essence of lobster in a way that is hard to resist.
Whether it’s accompanied by crispy veggies or served over steaming rice, this meal is sure to take your taste buds on a gourmet adventure. Shrimp with lobster sauce, which has its origins in Chinese food, is now a restaurant and household favorite thanks to its irresistible charm and comfortable warmth. A delicious adventure awaits you, and it will leave you wanting more.
What Is Shrimp with Lobster Sauce?
Shrimp with lobster sauce is a classic Chinese-American takeout dish that has been popular for decades. Though created by immigrant chefs, the savory umami sauce coating the shrimp, pork, peas, carrots, and egg white strands has become iconic comfort food for American diners familiar with Chinese food.
Does It Actually Involve Lobster in It?
The ingredient “lobster” is noticeably absent from “shrimp in lobster sauce.” If it is indeed lobster sauce, then why is it named shrimp?
“Lobster sauce” was really invented in North America by Chinese restaurant owners. It was inspired by a Cantonese lobster preparation process that involves using ginger, green onions, and soy sauce.
Incidentally, this is comparable to the way Eggplant in Garlic Sauce is formally known as “Fish Flavor Eggplants” in Chinese, despite the absence of fish in the recipe. Basically, the sauce is a go-to for fish cooking!
Since shrimp is far more affordable than lobster, restaurants often substitute shrimp in recipes calling for lobster.
Overview: How to make shrimp with lobster sauce?
Indulge in the rich flavors of this classic Chinese dish: Shrimp with lobster sauce. This recipe brings together succulent shrimp, savory ground pork, and a luscious sauce infused with the subtle sweetness of sherry.
Beginning with a simple cornstarch and sherry marinade for the shrimp, each element is carefully cooked in a wok to perfection. The shrimp are quickly stir-fried until pink, then set aside to make way for the aromatic garlic and tender ground pork.
A flavorful mixture of water, soy sauce, sugar, and salt is poured into the wok, creating a base for the sauce to develop. Thickened with cornstarch slurry and finished with a silky egg drizzle, this dish bursts with layers of texture and taste. Serve it piping hot over steamed rice for a satisfying meal that’s sure to impress with its authentic flavors and comforting warmth.
Some Other Seafood Recipes You Can Try!
Oceanic Shrimp with Lobster Sauce Recipe
- Medium bowl
- Wok or large skillet
- Slotted Spoon
- Small bowl for mixing sauces
- 1,1/2 tsp cornstarch
- 1 pound medium shrimp – peeled and deveined
- 2 cloves garlic, minced
- 1 cup water
- 1/4 tsp sugar
- 1/4 cup cold water
- 1 large egg, beaten
- 2 tsp cooking sherry
- 1/4 cup vegetable oil
- 1/4 pound ground pork
- 2 tbsp soy sauce
- 1/2 tsp salt
- Dissolve cornstarch in sherry, then coat shrimp and set aside.
- Stir-fry shrimp until pink, then remove and set aside.
- Stir-fry garlic, then add ground pork and cook until no longer pink.
- Mix water, soy sauce, sugar, and salt, then pour into the wok and simmer.
- Whisk cornstarch with cold water, then add to the wok along with shrimp.
- Simmer until sauce thickens, then drizzle beaten egg into the wok while stirring.
- Serve immediately and enjoy!
Time For The Tips!
- Try not to boil the shrimp for too long. Overcooked shrimp can be difficult and take a long time to cook.
- Remove the shrimp from the wok after they turn pink on both sides. Readding them with the other ingredients will allow them to complete cooking.
- The cooking wine is an absolute must. Sherry or Shaoxing rice wine, the cooking wine, brings out the best in this dish. The alcohol will go away as the mixture cooks down, leaving behind just the flavor.
- To make sure you get every last drop of the flavorful lobster sauce, serve the shrimp over a bed of rice or noodles.
Variations with The Recipe!
- To produce a lobster stock, soak the lobster shells in boiling water and use that instead of water if you want a lobster flavor that is true to lobster.
- You can substitute chicken broth or stock for the water in this lobster sauce recipe.
- If you’re not able to consume pork, you can replace the pig mince with ground turkey or simply leave it out of the lobster sauce. The mince gives a lot of savory flavor.
- In place of 1 tablespoon of fermented black beans, use 2 tablespoons for a more traditional, rich lobster sauce. Fermented beans are sold in Asian marketplaces and some supermarkets.
- Add frozen peas and carrots, onion, bell pepper, mushroom, or snow pea mixture. Chopped parsley, basil, or green onions make a tasty garnish for shrimp in lobster sauce.
- For the seasoning, you can use ground or fresh ginger, sesame oil (for more information on oil, read the section on oils), oyster sauce, red pepper flakes, or ground ginger. If you don’t have sherry wine on hand, rice wine will do.
- Canola, vegetable, olive, coconut, or peanut oils are just a few options for cooking oils that work well in stir-fries. Too much sesame oil will mask all other tastes, so use it sparingly as a flavoring.
What to Serve with Shrimp with Lobster Sauce?
- Serving Immediately: You may keep this shrimp dish with lobster sauce at room temperature for up to two hours, but it tastes best when served hot.
- Refrigerating: When not in use, refrigerate any remaining shrimp in lobster sauce in a sealed container. If the sauce becomes too thick when reheating, add tablespoons of chicken broth at a time.
- Freezing: When it comes to freezing food, shrimp in lobster sauce isn’t exactly a winner. Freezing and reheating cooked shrimp turns them rubbery. Also, reheating the sauce is a complete disaster.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked shrimp for this recipe?
A: Yes, you can use pre-cooked shrimp if that’s what you have available. Simply skip the initial stir-frying step and add the pre-cooked shrimp towards the end of cooking to warm through.
Q: Is there a way to make this dish gluten-free?
A: Yes, you can use gluten-free soy sauce or tamari instead of traditional soy sauce to ensure the dish is gluten-free. Additionally, make sure the cornstarch you use is certified gluten-free.
Q: Can I use a different protein instead of ground pork?
A: Absolutely! Feel free to substitute ground pork with ground chicken, ground turkey, or even tofu crumbles for a vegetarian option. Adjust the cooking time as needed depending on the protein you choose.
Q: Can I adjust the level of spiciness in the sauce?
A: Absolutely! If you prefer a spicier sauce, you can add a pinch of red pepper flakes or a dash of hot sauce to the mixture. Taste and adjust the seasoning according to your preference.