Description
Shrimp with lobster sauce is a classic Chinese takeout dish featuring plump, succulent shrimps and a mix of peas and carrots simmered in a savory white sauce with delicate egg white ribbons. Quick and easy to prepare in under 30 minutes, this flavorful dish pairs perfectly with steamed white rice and makes for a comforting, satisfying meal at home.
Ingredients
To Marinate the Shrimps:
- 1 pound large shrimps, peeled and deveined
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- ½ teaspoon neutral cooking oil
For the Rest of the Dish:
- 4 cups water
- 2 teaspoons chicken bouillon powder
- 1¼ teaspoons salt
- ¼ teaspoon sugar
- Generous dash white pepper (or to taste)
- 4 tablespoons cornstarch mixed with 4 tablespoons cool water (cornstarch slurry)
- 1 cup frozen peas and carrots, thawed and drained
- 2 large egg whites, beaten
- 1 tablespoon garlic, minced (about 2 cloves)
- 1 stalk green onion, sliced (keep white and green parts separated)
- 1 tablespoon neutral cooking oil
- 1 teaspoon toasted sesame oil
Instructions
- Marinate the Shrimps: In a bowl, combine the shrimps with rice vinegar and salt, mixing well. Add cornstarch and stir until the shrimps are evenly coated with no dry patches. Finally, mix in the oil. Set aside for later use.
- Prepare the Sauce Base: Heat a wok or large saucepan over medium-high heat. Add garlic and the white part of the green onion and stir-fry until fragrant, about 15 seconds. Add water, chicken bouillon powder, salt, sugar, and white pepper, then bring the mixture to a boil.
- Cook the Shrimps: When the broth is boiling, add all the marinated shrimps at once, stirring gently to separate them. Cook shrimps for about 30 seconds or until they turn pinkish-orange and curl into an “O” shape. Remove the shrimps and set aside.
- Thicken the Sauce: Reduce heat to medium. Stir the cornstarch slurry well and slowly drizzle it into the simmering broth while stirring continuously. Allow the sauce to thicken, stirring occasionally.
- Add Vegetables and Egg Whites: Once the sauce has thickened, add peas and carrots and stir. Drizzle the beaten egg whites in a thin stream, moving in circular motions. Let sit for a few seconds, then stir gently to form egg ribbons.
- Finish the Dish: Return the cooked shrimps to the sauce. Add the toasted sesame oil and the green part of the green onion and stir to combine evenly.
- Serve: Spoon the shrimp with lobster sauce over steamed white rice and serve immediately while hot.
Notes
- Refer to the full recipe post for step-by-step photos, tips, storage instructions, and frequently asked questions.
- Using only egg whites creates the signature white egg ribbons; you can save yolks for other uses.
- If you don’t mind yellow-tinged egg ribbons, use 1 whole egg instead of 2 egg whites.
- Recommended equipment includes a flat bottom wok, liquid measuring cup, and glass mixing bowl.
