Ingredients for Shrimp And Lobster Sauce
- Medium Raw Shrimp
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- Toasted Sesame Oil
- Chicken Broth
- Dark Soy Sauce
- 3 tablespoons vegetable oil
- Ground Lean Pork
- Garlic Cloves
- 1 inch gingerroot, minced
- Dry White Wine
- 2 large eggs
- 2 tablespoons chopped green onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp And Lobster Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Shrimp And Lobster Sauce
- Peel and devein 1 pound of shrimp. Make a shallow lengthwise cut down the back of each shrimp.
- Pat shrimp dry with paper towels.
- In a medium bowl, toss shrimp with 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1 tablespoon sesame oil. Cover and refrigerate for 30 minutes.
- In a small bowl, whisk together 1/4 cup chicken broth, 1 teaspoon cornstarch, and 2 tablespoons soy sauce. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and tilt to coat.
- Add shrimp to the hot wok and stir-fry for 3 minutes, or until pink. Remove shrimp from wok and set aside.
- Add 2 tablespoons vegetable oil to the wok and tilt to coat.
- Add 1/2 pound pork (diced), 2 cloves minced garlic, and 1 inch minced gingerroot to the wok. Stir-fry for 1 minute.
- Add 1/2 cup chicken broth, 1/4 cup dry sherry or white wine to the wok. Bring to a boil.
- Stir in the cornstarch mixture. Bring to a boil and cook until thickened.
- Gradually pour in 2 large eggs, whisking constantly to create thin threads.
- Remove from heat and stir in the cooked shrimp.
- Garnish with 2 tablespoons chopped green onions and serve immediately over rice.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
35g
Carbs
1g
