Asian Shrimp and Lobster Sauce

READY IN: 30mins
Recipe by Chefiebig

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.

Top Review by kecarney

This was EXCELLENT! Different from a takeout restaurant, as the sauce was not as dark and the eggs gave it a different texture, but it was so yummy. Easy to make, with few ingredients and only one pan. Cooking it was nice because it smelled so good! I used store-bought oyster sauce and it was fine. My recommendation: Cut back to one egg or leave the egg out altogether if you want the final result to be closer to the typical restaurant lobster sauce.

Ingredients Nutrition

Directions

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

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