Go Back Email Link
Print Recipe

Sauteed Prawns with Lobster Sauce

Classic Cantonese American Dish, Shrimp in Lobster Sauce that doesn't have lobster. Delicious and easy to make. Adapted from Made Here from Send Chinatown Love
Prep Time15 minutes
Cook Time15 minutes
Course: main dish, seafood
Cuisine: Asian-American
Keyword: Cantonese cooking, Lobster sauce, prawns, shrimp
Servings: 2 servings

Ingredients

  • 8 ounces raw peeled and cleaned shrimp 16 to 20 per pound
  • 1 tablespoon vegetable or peanut oil
  • 1/4 lb ground pork
  • 1/2 tsp salt

Aromatics

  • 1 clove garlic grated
  • 1 tsp fresh ginger minced

Sauce Ingredients

  • 1-1/2 cups chicken stock
  • 1/2 tsp toasted sesame oil
  • 1 tablespoon Shaoxing Wine or Sherry
  • 1/4 tsp white pepper
  • 1/4 tsp sugar

Thickener

  • 2 tablespoons cornstarch + 2 tablespoons stock or water
  • 1 large egg, beatened

Garnish

  • 1/2 cup green peas fresh or frozen
  • 2 scallions thinly sliced
  • Steamed white rice for serving or noodles would work too

Instructions

  • Peel shrimp. Using a small paring knife, butterfly shrimp, shallow cut down the length of the shrimp (don't cut through). Devein and rinse shrimp with cold water. Pat dry with paper towel and set aside.
  • Crack egg into a small bowl and whisk to blend.
  • Combine chicken stock, toasted sesame oil, wine, sugar, white pepper in bowl, set by stove.
  • In a small bowl, combine cornstarch with 2 tablespoons stock or water, set aside.
  • Heat oil over high heat in a large frying pan or wok, swirl oil around pan. Add ground pork and season with salt. Cook for a couple of minutes until pork loses its pink color, tossing frequently.
  • Add shrimp to pan and cook for thirty seconds or until shrimp just turn pink.
  • Add chicken stock mixture and reduce heat to medium-low, then add peas. Pour cornstarch slurry into pan and stir to incorporate. Bring the mixture to a simmer to thicken sauce about 1-2 minutes. Once sauce has thickened, reduce heat to low.
  • Whisk egg and drizzle all over the sauce in a thin stream. Let sit undisturbed to allow the eggs to start to set, about 10-15 seconds. Gently stir in one direction with a spatula or cooking chopsticks to create ribbons of egg.
  • Season with salt and pepper to taste. Garnish with sliced green onions
  • Serve with freshly steamed rice.