Asian Shrimp And Lobster Sauce Recipes

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SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Provided by MURF65

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 13

1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
1 ½ tablespoons cornstarch
¼ cup cold water
1 egg, beaten

Steps:

  • In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  • Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  • Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!

Provided by Bill

Categories     Fish and Seafood

Time 20m

Number Of Ingredients 14

8 oz. shrimp ((21 size, or about 10 shrimp; 225g))
4 oz. ground pork ((110g))
2 tablespoons vegetable oil
1 clove garlic ((minced))
1 tablespoon Shaoxing wine ((or cooking sherry))
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt
fresh ground white pepper ((to taste))
½ cup frozen peas
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
1 egg ((beaten slightly))
1 scallion ((chopped))

Steps:

  • Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 17 g, Protein 18 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 22 g, ServingSize 1 serving

SHRIMP AND LOBSTER SAUCE



Shrimp and Lobster Sauce image

Make and share this Shrimp and Lobster Sauce recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb medium raw shrimp (in shells)
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon toasted sesame oil
1/4 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1/2 lb ground lean pork
2 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1/2 cup chicken broth
2 tablespoons dry white wine
2 eggs, slightly beaten
2 green onions, chopped (with tops)

Steps:

  • Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
  • Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
  • Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
  • Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
  • Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
  • Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

ASIAN SHRIMP AND LOBSTER SAUCE



Asian Shrimp and Lobster Sauce image

Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout.

Provided by Chefiebig

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground pork
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 cups water
1 lb raw shrimp, peeled and deveined
3 tablespoons cornstarch, in
1/4 cup water
3 eggs, slightly beaten
3 green onions, sliced thin

Steps:

  • Heat wok.
  • Stirfry pork, breaking apart any chunks.
  • Add garlic and salt.
  • Add soy, oyster sauce and water to pork.
  • Cover and boil five minutes.
  • Add shrimp and cook until pink and cooked through.
  • Thicken mixture with cornstarch slurry.
  • Cook until mixture is clear and thick.
  • Add green onions and beaten eggs, stirring constantly.

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 thin slices fresh ginger
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1 pound ground pork
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 tablespoons cornstarch
2 large eggs, beaten
1 cup frozen peas, thawed
Jasmine rice, for serving

Steps:

  • Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
  • Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
  • Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
  • Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams

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