Super Easy Chinese Shrimp in Lobster Sauce 龙虾糊 Chinese Prawn Stir Fry Recipe | Chinese Food
Shrimp or Prawn with Lobster Sauce is a rather popular dish in the United States. Although we don't really have this dish in Singapore with the exact same name, we do have somewhat similar dish - usually cooked with egg tofu or with kway teow (flat rice noodles). Thanks to one of our viewers, we decided to show you how Roland cooked this dish at home.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4 pax
Marinated Prawns (Shrimp)
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250g of prawns
1 teaspoon of sugar
1/2 teaspoon of baking soda
1 bowl of ice water
Other ingredients
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6 slices of young ginger
2 cloves of chopped garlic
Prawn heads
750ml of water
1/2 cup of mixed vegetables
1/2 teaspoon of chicken stock powder
1.5 tablespoons of light soy sauce
1/2 teaspoon of sugar
1/2 teaspoon of salt
A few dashes of white pepper
Some cornstarch solution
1 tablespoon of Chinese cooking wine
1 beaten egg
1/2 teaspoon of sesame oil
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Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
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Lobster Dip / Trempette au homard ????
Easy, fast and delicious, our lobster dip is perfect for all occasions! In no time, you'll be invited to every potluck in town ???? Recipe ⬇️
Ingredients????:
3/4 Pouch Knocean Lobster Bisque
1 block (8oz) of cream cheese
1/2 cup of ketchup
1/4 cup of mayonnaise
1 tablespoon of Worcestershire sauce
1 teaspoon of garlic powder
1 teaspoon of lemon juice
Instructions ????????:
1. Bring the cream cheese to room temperature and squish it with a fork in the bottom of a bowl.
2. Incorporate Knocean Foods Lobster Bisque, the ketchup, the mayonnaise, the Worcestershire sauce, the garlic powder and the lemon juice.
3. Mix until it's nice and smooth
4. Place in a dish and refrigerate for 30 minutes; add some chives or green onions on top and serve!
Now, it's time to share ????
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Facile, rapide et délicieuse, notre trempette au homard est parfaite pour chaque occasion. Elle fera de vous la vedette de la fête ???? Recette ⬇️.
Ingrédients????:
3/4 pochettes de bisque de homard Knocean
1 bloc (8oz) de fromage en crème
1/2 tasse de ketchup
1/4 tasse de mayonnaise
1 cuillère à soupe de sauce Worcestershire
1 cuillère à thé d'ail en poudre
1 cuillère à thé de jus de citron
Instructions ????????:
1. Amener à la température de la pièce le fromage en crème. Écrasez-le dans un gros bol avec une fourchette.
2. Ajouter la bisque de homard Knocean Foods, le ketchup, la mayo, la sauce Worcestershire, l'ail en poudre et le jus de citron.
3. Mélanger jusqu'à ce que se soit crémeux et uniforme.
4. Placez le plat au réfrigérateur pour 30 minutes, ajoutez un peu d'oignons verts/ciboulette et servez.
N'oubliez pas de partager ????
Shrimp with Lobster Sauce on The Vintage Lodge Cast Iron Wok
Here we go again Bow and Uncle Paulie putting the hamma down on some home made cast iron Chinese style shrimps with lobstah sauce enjoy!!
Chinese Shrimp with Lobster Sauce TAKEOUT Recipe | Wally Cooks Everything
Here's another popular American Chinese takeout recipe favorite, Shrimp with Lobster Sauce from yours truly. It's a simple Chinese fast food seafood recipe that isn't deep fried and greasy. There's a heap of shrimp, peas and carrots plus a savory white egg sauce made with tasty chicken stock.
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►Ingredients:
160g (6oz) Peeled and Deveined Shrimp ( I had 12 pieces of shrimp)
1 Cup Mixed Peas and Carrots
3/4 Chicken Stock + 1/4 Cup Water
Egg White from 1 Large Egg
1/4 Teaspoon Baking Soda + 1/2 Teaspoon Salt (to brine shrimp)
1 Teaspoon Chinese Cooking Wine
1/2 Teaspoon Salt
1/2 Teaspoon MSG (optional)
2 Tablespoons Cornflour + 2 Tablespoons Water
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►My Thai Chicken and Rice Recipe to Make Chicken Soup:
►Full recipe and ingredient list coming soon on:
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STEAMED AND BAKED LOBSTER WITH CHEESE SERVED WITH GARLIC HERBS BUTTER
New England Lobster Rolls
Paying tribute to the king of sea meats the New England way: Lobster Roll on a homemade squishy bun. Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code lagerstrom to get 20% off your first order!
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????INSTAGRAM:
--RECIPE--
LOBSTER ROLL FILLING:
▪600g/1.5lbs lobster meat (two 2-2.5lb whole live lobsters)
▪120g or 1/2c mayo
▪20g or 1/2c minced chives
▪10g or 2tsp kosher salt
▪4g or 1.5tsp black pepper
▪Zest 1 lemon
▪15g or 1Tbsp lemon juice
To cook lobster, freeze lobsters for 15mins. Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C. Add lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C. Remove from water and allow to cool. If using lobster tails, cool in an ice bath. Remove meat from shells.
Cut meat into large rustic chunks and place in bowl. Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.
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BUN:
(makes 10 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
▪Melted butter (to brush on top)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.
To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter.
MAYO:
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
PUTTING IT TOGETHER:
Spread butter on sides of roll and toast until golden brown. Cut bun top down, line with lettuce, and load with generous portion of lobster salad. Garnish with black pepper and minced chives.
LINKS:
Perfect Burger Bun Video:
Mayo Recipe:
Kitchen Scissors:
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#lobsterroll #poachedlobster #sandwich
CHAPTERS:
0:00 INTRO
0:23 Cooking the lobster
3:55 Picking the lobster meat
6:19 Misen knife ad
7:19 Making the bun
10:12 Dressing the lobster meat
11:58 Putting it together
13:13 Let’s eat this thing
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