Shrimp in Lobster Sauce

ATM 67's Note:

A friend from work was born in Hong Kong. He went to live with his Master at the age of four. He accepts that learning, and now teaching, kung fu is his lot in life. However, his Godfather operated an open air "kitchen" in downtown Hong Kong. Cooking became my friend's passion. This is the recipe he gave me when I asked him how to make Shrimp in Lobster Sauce. **Doubling the recipe will triple the cook time, but not affect the quality of the dish.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

Shrimp Marinade

• 1 egg white
• 1 pinch salt
• 1 pinch white pepper

The Dish

• 1 lb shrimp, peeled, deveined and tails removed
• 1 tablespoon vegetable oil
• 1 teaspoon garlic (or more)
• 1/2 teaspoon rice wine
• 1/4 cup sliced carrot
• 1 pinch salt
• 1 pinch white pepper
• 1 pinch sugar
• 1/2 cup water
• 1/4 cup frozen green pea
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 egg, beaten

Directions:

1. While the rice is cooking, make your marinade and marinate the shrimp.
2. Just before beginning the cooking process, whisk corn starch into ½ cup of water.
3. In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
4. When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
5. Bring to a boil.
6. Push shrimp towards the rim of the wok and add cornstarch mixture.
7. Turn off heat.
8. Pour egg into wok with a circular motion.
9. Mix all ingredients in the wok.
10. Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

Reviews

[Chef #556640]

I am so happy that I found this recipe! My husband loves the Shrimp with Lobster Sauce that we order from our local Chinese restaurant. All other recipes I have found include ground pork. This has exactly the flavor I have been trying to replicate. I'll make it over and over. Thank you!!!

[BurgyJ]

I don't know if I did something terribly wrong, but it was a disaster for me. I as mesmerized by the delicious looking picture, but mine looked more like a sloppy, gunky gulash! Oh well, I guess I'll leave the Chinese (Asian) food to the experts!

[Iron Woman]

I made this dish and doubled the sauce. It ended up being very similar to the recipe in the Chinese restaurants. I marinaded the shrimps a little longer about 90 minutes which brought out the flavors of the shrimp and white pepper. Thanks for the recipe!