SHRIMP with LOBSTER SAUCE Recipe
Just like the restaurants do.
Serves 2.
RECIPE:
2 tablespoons ground pork.
12 large shrimp, peeled and deveined
2 tablespoon vegetable oil, separated
3 cloves garlic, minced fine, separated
2 green onions, sliced with white and green part separated
1 tablespoon fresh ginger, minced fine
1 egg white, beaten lightly
1 cup chicken stock
½ cup frozen green peas (optional)
1 tablespoon corn starch mixed with ¼ cup water
Salt and white pepper to taste
1/8 teaspoon sesame oil
1. Boil 2 cups water and add the pork. Break it up with your spoon as it boils for 1-2 minutes (until no longer pink). Place in a fine strainer and set aside.
2. Heat a wok (or large skillet) over medium heat for 1 minute. Add 1 tablespoon of the oil to the skillet and swirl to coat. Add the shrimp and ½ teaspoon of the garlic to the pan and sauté for 2 minutes. Remove the shrimp from the pan and set aside.
3. Add 1 tablespoon oil to the same pan over medium heat and swirl to coat. Add the ginger, remaining garlic and white part of the green onions to the skillet and sauté for 1 minute.
4. Add the chicken stock, frozen peas (optional) and a pinch of salt. Bring to a simmer for 1 minute. If the sauce is too thick, add ¼ cup water.
5. Return the shrimp and cooked pork back to the pan.
6. When the simmer returns, add the corn starch / water mixture and a pinch of white pepper. Simmer until sauce thickens (about 1 minute). Add the egg whites around the pan and move back and forth with a spoon to make egg white “Strings”.
7. Finish by stirring in the green onion tops and sesame oil.
Serve over white or brown rice with some soy sauce on the side.
Wine recommendation: Nobilo Sauvignon Blanc
Shrimp with Lobster sauce| OLD TIME FAVOURITE
A great healthy option!
Shrimp with lobster sauce
The dish was never prepared with actual lobster. The name was invented in North America, to resemble a Cantonese dish that used a very similar sauce in preparing lobster. Due to the high cost of lobster, today we prepared the dish with shrimp, and call it Shrimp prepared with 'lobster' sauce.
Serves: 2 people
Prep time: 20 minutes
Ingredients:
3/4 lb. of Large shrimps
2 Egg white
A handful of snap peas
2 cups of Seafood broth or chicken broth
2.5 TBSP of cornstarch
2 cloves of garlic, minced
Scallions for garnish
4 TBSP of cooking oil
Marinade shrimp with:
1/2 tsp of salt
1/2 tsp garlic powder
For the sauce:
1 tsp of vegetable/ no msg chicken powder
1 TBSP Shao Xing wine
1/2 tsp of white pepper
1/2 tsp of salt
1/2 tsp of sugar
1 tsp of sesame oil
This is a very simple and healthy dish to make especially if you used peeled and deveined shrimps.
This was a popular dish in all Chinese restaurants in the '80s.
I hope you give it a try.
Enjoy!!
From my happy corner to yours,
Lina
Chinese Shrimp with Lobster Sauce ~ Classic Chinese Food Recipe
This video recipe is for a classic Chinese shrimp with lobster sauce OR white sauce - the best. It is a mild velvety sauce with strands of egg white, pops of veggies with peas and carrots and hefty chunks of shrimp. Lots of flavor. Can be served with rice or noodles. Enjoy.
Shrimp with White Lobster Sauce ~ Chinese Wok Recipe
INGREDIENTS:
10 large shrimp
2 cups chicken broth
1/2 cup frozen peas
1/2 cup diced carrots
3 scallions - whites and greens seperated
1 egg white
1 tbsp soy sauce
white pepper
drizzle sesame oil
1 tsp. minced ginger
1 tsp. minced garlic
oil
slurry - equal starch/water
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Shrimp with Lobster Sauce - Chinese Food Recipe
Shrimp with Lobster Sauce - Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food.[citation needed] It is a type of white sauce within Chinese cooking, meaning that it is of a mild flavor, and based on meat stock, as opposed to soy sauce. Lobster sauce is most commonly used as a sauce for the dish Shrimp with Lobster Sauce (Chinese: 蝦龍糊).
The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic, ginger, fermented black beans, and eggs, and is thickened with cornstarch. Some recipes incorporate ground pork and soy sauce. The color varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce; if the eggs are added quickly, the sauce acquires a yellow hue. The exception, lobster sauce in most of New England, where it is a thicker brown sauce.
It may have been named lobster sauce due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir-fried lobster. Neither the recipe nor the sauce exist in China or in Chinese communities in Asia, and is considered to be an example of Overseas Chinese food
Shrimp With Lobster Sauce
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1/2 cup of mix vegetable
7 oz of raw shrimp or cooked shrimp
1 egg
1 1/2 tsp of vegetable cooking oil
1 tsp of minced garlic, 1 tsp of minced ginger, 1 tsp of black bean paste and 1 tsp of sambal hot chili sauce
1 cup of chicken stock
2 tsp of soy sauce to taste
1/2 tsp of honey
1 1/2 TBS of cornstarch dissolve in 2 oz of water
Drizzle sesame oil
Enjoy!
SHRIMP W/ LOBSTER SAUCE | Chinese Take-Out Recipe | Restaurant Remake
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Ingredients:
1 tbsp shaoxing wine
1 tsp white pepper
1tbsp + 1tsp corn starch
1tbsp black bean with garlic sauce
1tsp sugar
1.5 cup water
2 packs flat white noodles
1/2 green
1/2 red pepper
1 small onions
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