Shrimp with Lobster Sauce (蝦龍糊)
Shrimp with Lobster Sauce (蝦龍糊)
Ingredients
For the Shrimp and Pork
- 8 medium shrimp, peeled and deveined
- 1 ounce lean pork, minced
For the Sauce
- 1 1/2 cups water
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon scallions, chopped, for garnish
- 1 tablespoon cornstarch slurry, as needed (1 part cornstarch to 1 part water)
- 1 egg, whisked
Pork Seasonings
- 1 pinch salt
- 1 pinch white pepper
Other
- 1 tablespoon cooking oil, as needed
- 4 cups cooked rice, for serving
Instructions
- 1
In a small bowl, season the minced lean pork with a pinch of salt and a pinch of white pepper. Mix well to combine.
⏱️ 2 min
- 2
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of cooking oil. Once hot, add the minced garlic and stir-fry for about 30 seconds until fragrant.
⏱️ 2 min
- 3
Add the seasoned minced pork to the wok and stir-fry, breaking it apart with your spatula, until it is browned and cooked through, about 3-4 minutes.
⏱️ 4 min
- 4
Pour 1 to 1 1/2 cups of water into the wok. Add the peeled and deveined shrimp.
⏱️ 1 min
- 5
Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of chicken bouillon powder. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Once simmering, gradually add the cornstarch slurry, stirring constantly, until the sauce reaches your desired thickness. Start with 1 tablespoon and add more if a thicker sauce is preferred.
⏱️ 2 min
- 7
Slowly pour the whisked egg into the simmering sauce in a thin stream while gently stirring the sauce in a circular motion. This will create delicate 'egg flowers' in the sauce. Cook for about 30 seconds until the egg is set.
⏱️ 1 min
- 8
Remove from heat. Garnish the Shrimp with Lobster Sauce with the chopped scallions.
⏱️ 1 min
- 9
Serve immediately over hot cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp with Lobster Sauce (蝦龍糊)
For the Shrimp and Pork
- 8 medium shrimp, peeled and deveined
- 1 ounce lean pork, minced
For the Sauce
- 1 1/2 cups water
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon scallions, chopped, for garnish
- 1 tablespoon cornstarch slurry, as needed (1 part cornstarch to 1 part water)
- 1 egg, whisked
Pork Seasonings
- 1 pinch salt
- 1 pinch white pepper
Other
- 1 tablespoon cooking oil, as needed
- 4 cups cooked rice, for serving
Instructions
- 1
In a small bowl, season the minced lean pork with a pinch of salt and a pinch of white pepper. Mix well to combine.
⏱️ 2 min - 2
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of cooking oil. Once hot, add the minced garlic and stir-fry for about 30 seconds until fragrant.
⏱️ 2 min - 3
Add the seasoned minced pork to the wok and stir-fry, breaking it apart with your spatula, until it is browned and cooked through, about 3-4 minutes.
⏱️ 4 min - 4
Pour 1 to 1 1/2 cups of water into the wok. Add the peeled and deveined shrimp.
⏱️ 1 min - 5
Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of chicken bouillon powder. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Once simmering, gradually add the cornstarch slurry, stirring constantly, until the sauce reaches your desired thickness. Start with 1 tablespoon and add more if a thicker sauce is preferred.
⏱️ 2 min - 7
Slowly pour the whisked egg into the simmering sauce in a thin stream while gently stirring the sauce in a circular motion. This will create delicate 'egg flowers' in the sauce. Cook for about 30 seconds until the egg is set.
⏱️ 1 min - 8
Remove from heat. Garnish the Shrimp with Lobster Sauce with the chopped scallions.
⏱️ 1 min - 9
Serve immediately over hot cooked rice.
⏱️ 1 min