Shrimp With Lobster Sauce Recipe

Marinate shrimp

Rinse and pat shrimp dry. In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/2 egg white (if using). Add shrimp and toss to coat. Let marinate 10–15 minutes while preparing other components.

Prepare the sauce mix: in a measuring cup or small bowl combine 2 cups chicken stock, 1/2 cup drained crab meat (if using), 1 tbs oyster sauce, 1 tsp light soy sauce, 1/2 tsp sugar, 1 tsp mashed fermented black beans (or 1 tsp black bean paste) and 1/2 tsp sesame oil. Stir to dissolve and set aside.

Heat a wok or large skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Add the minced garlic, chopped shallot/onion and ginger. Stir-fry 30–45 seconds until fragrant and the shallot begins to soften, taking care not to burn the garlic.

If using peas and carrots, add the 1/2 cup frozen peas & carrots and stir-fry 30–45 seconds to thaw and heat through.

Push aromatics to the side of the wok, add a small splash of oil if the pan looks dry, then add the marinated shrimp in a single layer. Stir-fry 1–2 minutes per side until shrimp turn pink and just cooked through (shrimp will curl and be opaque). Remove shrimp to a plate and keep warm. Do not overcook—reserve a little underdone if you prefer finishing in the sauce.

Give the prepared stock mixture a quick stir and pour it into the hot wok with the aromatics. Bring to a simmer over medium-high heat.

Prepare the cornstarch slurry: in a small bowl mix 1 tbs cornstarch with 2 tbs cold water until fully smooth. When the sauce is simmering, slowly stir in the slurry in a steady stream while stirring the sauce. Continue simmering 1–2 minutes until sauce thickens to a glossy, slightly pourable consistency.

Reduce heat to medium-low. Slowly drizzle in the lightly beaten egg in a thin stream while stirring the sauce gently in one direction to create silky egg ribbons (this is a classic lobster-sauce texture). Taste and season with white pepper and salt as needed.

Return the cooked shrimp (and crab meat, if reserved separately) to the wok and toss gently to coat in the sauce. Heat through 30–60 seconds until shrimp are just fully cooked and everything is hot.

Stir in sliced green parts of scallions and remove from heat. Finish with a few drops of sesame oil if desired.

Transfer Shrimp with Lobster Sauce to a serving dish. Serve immediately over steamed white rice or noodles. Garnish with additional scallion slices if desired.