Shrimp and Lobster Sauce

Total Time
Prep 20 mins
Cook 10 mins

an old favorite

Ingredients Nutrition


  1. 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.
  2. Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
  3. 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.
  4. Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
  5. Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
  6. Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.


Most Helpful

This wasn't the version I was expecting when I made the recipe. Good, and the shrimp were excellent. I also thought it needed quite a bit more spice.

Kasha August 08, 2006

This receipe is easy to follow and smells terrific. I would add more soy sauce but that just my taste. the meal was excellent. Even my southern girl wife who has never tasted shrimp and lobster sauce is still raving about it. good job.

Chef tonecapone September 12, 2005

I went back and forth--4 stars/5 stars. Pestered a friend who ate it and his opinion was the same. What we decided was that our palates have changed (as Americans vis-a-vis Chinese food) since the time, many years ago, when one always ordered Shrimp and Lobster Sauce at the local Chinese restaurant. This recipe is excellent--it's just under-spiced for what I now look for in a Chinese recipe. However, the cooking instructions are perfect--the shrimp (even when warmed up the next day) were perfect--just the right texture. I did add one little hot pepper and, in retrospect, should have added more garlic and a bit more sesame oil. But, really, this was a very pleasant trip down food memory lane

Chef Kate May 02, 2005

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