Shrimp and Lobster Sauce
Savor the irresistible flavors of Shrimp and Lobster Sauce, a classic Chinese-American dish that's perfect for weeknight dinners or special occasions. This rich and savory recipe combines succulent shrimp, hearty ground pork, and aromatic ginger and garlic in a velvety sauce enhanced with soy sauce, oyster sauce, and Shaoxing wine. A touch of egg stirred into the dish creates delicate, silky ribbons, while scallions provide a fresh pop of flavor. Ready in just 35 minutes, this versatile dish is best served over steamed rice or noodles, making it a flavorful and satisfying meal for the whole family. Whether you're a fan of Asian cuisine or looking to elevate your dinner repertoire, Shrimp and Lobster Sauce delivers bold tastes and comforting textures in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 0.5 pound Ground pork
- 1 large Egg
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, minced)
- 3 Scallions (chopped)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1.5 cups Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and fully cooked, breaking it up into small pieces. Remove the pork from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the shrimp to the skillet and stir-fry for 2-3 minutes, or until they turn pink and are just cooked through. Remove the shrimp and set aside with the cooked pork.
Reduce the heat to medium. Pour in the chicken broth, soy sauce, oyster sauce, Shaoxing wine, salt, and white pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Slowly add the cornstarch slurry while stirring, allowing the sauce to thicken to your desired consistency.
Add the cooked ground pork and shrimp back into the skillet, stirring to coat them evenly in the sauce.
Make a small well in the center of the skillet and crack the egg into it. Gently stir the egg into the sauce to create silky ribbons.
Sprinkle the chopped scallions over the dish and give a final stir.
Serve hot over steamed rice or noodles. Enjoy your delicious Shrimp and Lobster Sauce!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 1310 mg | 436% | |
| Sodium | 5734 mg | 249% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
