1 hr 10 mins
Alan Leonetti's Note:
You’ll note that even though the sauce is called "Lobster Sauce", there is no lobster in the sauce at all. When lobster meat is used in this sauce, it is called "Lobster Cantonese", hence getting the name "Lobster Sauce". Pay no attention to the review by "Crazy Chef Bob". He has the correct name, because he is crazy. This is a DELICIOUS recipe. Try it, you will like it. If you have any questions e-mail me: AlanLeonetti@q.com
My Private Note
Units: US | Metric
- 1 lb cooked shrimp (shelled)
- 3/4 lb ground pork
- 1 bunch scallion (sliced, only white part)
- 1/2 teaspoon black bean sauce (optional)
- 1/2 teaspoon soy sauce (optional)
- 4 tablespoons cornstarch
- 2 cups white rice
- 2 tablespoons cream sherry
- 1 teaspoon ground ginger
- 4 tablespoons sesame oil
- 1 (14 1/2 ounce) can chicken broth
- 2 teaspoons garlic granules
- 3 eggs (beaten)
- white pepper
- 2 teaspoons sugar
- 2 tablespoons leftover peas (optional)
- 1In a medium skillet, sautè the ground pork& scallions.
- 2Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
- 3Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
- 4Once the sauce thickens, add the pepper to taste& also add the shrimp.
- 5If you’re adding peas, add them now.
- 6Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
- 7Serve over a bed of white rice.
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Nutritional Facts for Shrimp in Lobster Sauce
Serving Size: 1 (522 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1928.3
- Calories from Fat 691
- Total Fat 76.8 g
- Saturated Fat 20.6 g
- Cholesterol 879.9 mg
- Sodium 3057.3 mg
- Total Carbohydrate 186.2 g
- Dietary Fiber 8.0 g
- Sugars 8.4 g
- Protein 109.1 g