Shrimp With Lobster Sauce Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Season shrimp with 1/2 tsp of the salt and 1/8 tsp white pepper; set aside for 5 minutes.

Make cornstarch slurry and egg wash

In a small bowl, whisk together the cornstarch and cold water until smooth. In another small bowl, lightly beat the egg. Keep both nearby.

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat. Add the minced ginger and garlic and stir-fry for about 20–30 seconds until fragrant but not browned.

Cook shrimp

Add the seasoned shrimp to the pan in a single layer. Stir-fry for 1–2 minutes until shrimp begin to turn pink on the edges. Remove the shrimp from the pan and set aside; they will finish cooking in the sauce.

Build the sauce

To the same pan, add the chicken broth, light soy sauce, oyster sauce, Shaoxing wine, sugar, remaining 1/2 tsp salt, and remaining white pepper. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pan.

Add lobster meat and vegetables

Stir in the chopped lobster meat and the green peas and optional bok choy/napa cabbage. Simmer for 1–2 minutes to heat through and meld flavors.

Thicken sauce

Give the cornstarch slurry a quick re-stir and slowly pour it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens to a glossy, slightly thickened consistency (it should coat the back of a spoon). If more thickness is desired, mix another 1/2 tbs cornstarch with 1 tbs cold water and repeat, adding a little at a time.

Finish with egg

Reduce heat to low. Slowly drizzle the beaten egg into the sauce in a thin stream while stirring gently in one direction to create silky egg ribbons. Turn off the heat. Stir in the sesame oil.

Return shrimp

Return the reserved shrimp to the pan and toss gently to coat with the sauce. The residual heat will finish cooking the shrimp (about 1 minute). Taste and adjust seasoning with a pinch more salt or soy sauce if necessary.

If using frozen peas, add them to the sauce step when instructed to heat through. Thinly sliced scallions should be stirred in at the end (reserve some for garnish). Sprinkle toasted sesame seeds over the finished dish if using.

Spoon steamed white rice into individual bowls or onto plates. Ladle the shrimp with lobster sauce over the rice, garnish with remaining sliced scallions and sesame seeds, and serve immediately with soy sauce on the side if desired.