30 min
Shrimp with Lobster Sauce
Recipe GLPRd7181ce723391d
A classic Cantonese-style dish featuring plump, succulent shrimp enveloped in a savory and slightly sweet lobster-flavored sauce. The sauce combines aromatic garlic, fresh ginger, and scallions with a rich umami base of chicken bouillon and oyster sauce, finished with silky egg strands. This elegant main course is served over steamed white rice and makes for an impressive yet accessible seafood dinner.
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Ingredients
1 pound raw peeled and deveined shrimp (extra-jumbo, 16 to 20 per pound)
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced
3 medium scallions, cut into 1-inch pieces, plus more for garnish
2 large eggs
1 cup water
1 tablespoon cornstarch
2 teaspoons chicken bouillon powder
1 teaspoon toasted sesame oil
2 teaspoons oyster sauce
1/2 teaspoon ground white pepper
1/2 teaspoon granulated sugar
2 tablespoons avocado or olive oil
Kosher salt, to taste
Steamed white rice, for serving
Directions
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth and set aside.
In another small bowl, beat the 2 eggs with a pinch of salt until well combined; set aside.
In a medium bowl, whisk together the remaining water (3/4 cup), chicken bouillon powder, oyster sauce, sesame oil, white pepper, and sugar until well combined.
Pat the shrimp dry with paper towels and season with a pinch of kosher salt.
Heat the avocado oil in a large wok or skillet over high heat until it shimmers (about 1-2 minutes).
Add the shrimp to the hot pan and cook for 1-2 minutes per side until they turn pink and opaque throughout (internal temperature is not applicable; the shrimp are done when opaque). Transfer the shrimp to a clean plate.
Add the minced garlic and ginger to the same pan and stir-fry for about 30 seconds until fragrant.
Pour in the prepared sauce mixture and bring to a simmer over medium heat.
Stir the cornstarch slurry to recombine it, then slowly drizzle it into the simmering sauce while stirring constantly until the sauce thickens, about 1-2 minutes.
Return the cooked shrimp to the pan and add the scallion pieces.
Create a well in the center of the pan and slowly pour the beaten egg into it in a thin stream while gently stirring the sauce. The egg will cook and form silky strands throughout the sauce, about 30-45 seconds.
Remove from heat and taste for seasoning; adjust salt and pepper as needed.
Serve the shrimp and sauce over steamed white rice, and garnish with fresh scallion pieces.
