1 Delicious Shrimp With Lobster Sauce

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1 delicious shrimp with lobster sauce is a beloved Chinese-American dish that, despite its name, doesn’t actually contain lobster. The “lobster sauce” is a Cantonese-style sauce originally used with lobster, now commonly paired with shrimp. This savory dish features shrimp in a flavorful sauce made from chicken broth, soy sauce, garlic, ginger, and fermented black beans, thickened with cornstarch, and enriched with beaten eggs. The result is a silky, umami-rich sauce that complements the tender shrimp perfectly. Often served over steamed rice, it is a staple in Chinese takeout menus, cherished for its rich flavors and comforting texture.

1 Delicious Shrimp With Lobster Sauce

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins
Servings: 4 Calories: 308

Description

1 delicious shrimp with lobster sauce is a beloved Chinese-American dish that, despite its name, doesn't actually contain lobster. The "lobster sauce" is a Cantonese-style sauce originally used with lobster, now commonly paired with shrimp. This savory dish features shrimp in a flavorful sauce made from chicken broth, soy sauce, garlic, ginger, and fermented black beans, thickened with cornstarch, and enriched with beaten eggs. The result is a silky, umami-rich sauce that complements the tender shrimp perfectly. Often served over steamed rice, it is a staple on Chinese takeout menus, cherished for its rich flavors and comforting texture.
Ingredients
1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp, peeled and deveined
¼ cup vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
¼ cup cold water
1 ½ tablespoons cornstarch
1 large egg, beaten

DESCRIPTION
1 delicious shrimp with lobster sauce.
Introduction
Shrimp with Lobster Sauce is a cherished dish within Chinese-American cuisine, celebrated for its robust flavors and comforting consistency. Despite its moniker, the dish doesn't feature any lobster. Its name, "lobster sauce," originates from the original Cantonese sauce employed in lobster dishes, which later became popular when paired with shrimp in Chinese-American eateries. This delectable dish typically showcases succulent shrimp cooked in a savory sauce crafted from chicken broth, soy sauce, garlic, ginger, and fermented black beans. Thickened with cornstarch and enriched with beaten eggs, this sauce adds depth and richness to the dish.

Ingredients and Preparation
The essential components for Shrimp with Lobster Sauce encompass shrimp, ground pork, garlic, ginger, chicken broth, soy sauce, fermented black beans, cornstarch, and beaten eggs. Each ingredient contributes uniquely to the dish's flavor profile and texture.

Shrimp: Whether fresh or frozen, shrimp are a pivotal ingredient, requiring peeling and deveining before use. They're typically marinated briefly in a blend of cornstarch and sherry for enhanced flavor and texture.
Ground Pork: Adding ground pork imparts a savory depth to the dish, Stir-fry with garlic and ginger until fully cooked.
Garlic and Ginger: These aromatic elements provide a fragrant foundation for the sauce, essential in Chinese cuisine.
Chicken Broth and Soy Sauce: Serving as the sauce's base, chicken broth and soy sauce offer savory and umami notes.
Fermented Black Beans: A staple in Chinese cuisine, fermented black beans provide a distinctive salty flavor that elevates the sauce.
Cornstarch: Utilized for both marinating the shrimp and thickening the sauce, cornstarch contributes to achieving the desired silky consistency.
Beaten Eggs: Incorporating beaten eggs into the sauce, swiftly stirred during cooking, imparts a smooth and velvety finish to the dish.

Cooking Method
The cooking process for Shrimp with Lobster Sauce involves several steps, each essential for enhancing the dish's complexity and flavor.
1. Marinating the Shrimp: Shrimp are first marinated in a mixture of cornstarch and sherry to infuse flavor and maintain tenderness during cooking.
2. Stir-Frying the Shrimp: Stir-fry shrimp in hot oil until pink, typically taking 3 to 5 minutes, then set aside.
3. Cooking the Pork and Aromatics: Stir-fry garlic and ginger, then add ground pork and cook until no longer pink.
4. Preparing the Sauce: Combine chicken broth, soy sauce, sugar, and salt, bring to a boil, then simmer.
5. Thickening the Sauce: Add a cornstarch-water mixture to thicken the sauce, then return shrimp to the wok and simmer.
6. Adding the Eggs: Drizzle beaten eggs into the simmering sauce, stirring quickly to incorporate throughout.

Serving and Enjoyment
Best served hot over steamed white rice, Shrimp with Lobster Sauce offers a delightful blend of flavors and textures. Rice complements the rich sauce, while garnishes like sliced green onions or fresh cilantro add color and freshness.

Cultural Significance and Popularity
Shrimp with Lobster Sauce has become a staple on Chinese takeout menus across the United States, showcasing the fusion of traditional Chinese cooking techniques with American taste preferences. Its popularity exemplifies the adaptability and creativity of Chinese culinary traditions in American cuisine.

Conclusion
In conclusion, shrimp with lobster sauce stands as a beloved dish in Chinese-American culinary heritage. Its harmonious blend of ingredients and flavors, coupled with its comforting appeal, has made it a favorite among many. Whether enjoyed in a restaurant or homemade, this dish offers a delicious glimpse into the fusion of Chinese and American culinary traditions.

Ingredients

Instructions

  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in sherry and toss the shrimp in this mixture.

  1. Heat oil in a wok over medium-high heat, add the shrimp, and stir-fry until they turn pink, about 3 to 5 minutes.

  1. Transfer the shrimp to a plate with a slotted spoon, leaving as much oil in the wok as possible.

  1. Add garlic to the wok, stir-fry briefly, then add ground pork and cook until it is no longer pink, around 3 to 5 minutes.

  1. Combine 1 cup of water, soy sauce, sugar, and salt in a small bowl.

  1. Pour this mixture into the wok, stir, bring to a boil, then cover and reduce the heat to medium. Let it simmer for about 2 minutes.

  1. In a small bowl, whisk together 1/4 cup cold water and 1 1/2 tablespoons cornstarch, then pour this into the wok.

  1. Add the shrimp back in and bring to a simmer.

  1. Drizzle the beaten egg into the wok, stirring quickly to cook it.

  1. Serve immediately.
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