Shrimp with Lobster Sauce is a luxurious and tantalizing dish that effortlessly blends the delicate sweetness of shrimp with the rich, savory depth of lobster. This indulgent seafood creation is often found in both upscale restaurants and cozy home kitchens, where it serves as the perfect balance of elegance and comfort. The silky, slightly tangy sauce, often made with a base of shellfish stock and enriched with seasonings, envelops each shrimp in a velvety coating, creating an unforgettable flavor profile. Paired with tender vegetables or served over rice, the dish is a celebration of oceanic flavors, offering a taste of sophistication in every bite. Whether enjoyed as a special treat or as part of a seafood feast, Shrimp with Lobster Sauce brings a sense of refinement and indulgence to any meal.
Shrimp with Lobster Sauce
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
Instructions
- In a medium bowl, dissolve 1 ½ teaspoons of cornstarch in the cooking sherry. Add the shrimp and toss to evenly coat them. Dissolving the cornstarch in sherry helps to create a smooth, thickening mixture that will adhere to the shrimp. This step not only enhances the texture of the shrimp but also helps to lock in moisture during cooking, ensuring they stay tender and flavorful.
- Heat oil in a wok over medium-high heat. Add the shrimp and stir-fry for 3 to 5 minutes, or until they turn pink. Use a slotted spoon to transfer the shrimp to a plate, leaving as much oil as possible in the wok. Stir-frying the shrimp at medium-high heat ensures they cook quickly, becoming tender and pink without overcooking. Using a slotted spoon helps remove the shrimp while retaining the flavorful oil in the wok, which will be used for cooking the sauce and other ingredients.
- Add garlic to the wok and stir-fry for a few seconds until fragrant. Then, add the ground pork and stir-fry for 3 to 5 minutes, or until the pork is fully cooked and no longer pink. Stir-frying the garlic first allows it to release its aromatic flavors, creating a flavorful base for the dish. Cooking the ground pork until it's no longer pink ensures it’s thoroughly cooked, while allowing it to absorb the garlic’s fragrance and enhance the overall depth of the dish.
- In a small bowl, combine 1 cup of water, soy sauce, sugar, and salt. Pour the mixture into the wok and stir to combine. Bring it to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.Mixing the water, soy sauce, sugar, and salt creates a balanced sauce with savory, sweet, and salty notes. Bringing it to a boil allows the flavors to meld together, while simmering it on medium heat helps to slightly thicken the sauce and infuse the pork and garlic with the rich, savory
- In a small bowl, whisk together ¼ cup cold water and 1 ½ tablespoons cornstarch. Pour the mixture into the wok, then add the shrimp and bring to a simmer. Drizzle the beaten egg into the wok, stirring quickly as it cooks. Serve immediately. The cornstarch mixture helps thicken the sauce, creating a silky, smooth consistency that coats the shrimp. As the shrimp simmer, adding the beaten egg results in delicate egg ribbons throughout the sauce, enhancing the dish’s richness. Serving immediately ensures the shrimp remain tender and the sauce stays perfectly glossy.
