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    You are in: Home / Recipes / Shrimp With Lobster Sauce John Wong Style Recipe
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    Shrimp With Lobster Sauce John Wong Style

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Cooking CF's Note:

    This is a recipe I developed from my memories of this dish at an Indiana restaurant. I would order this with Fried Rice and an Egg Roll. I combined several recipes and have experimented to try to replicate the flavor. This is the result, Lobster sauce is a misnomer as there is no lobster in the dish. It is the name for the style of sauce used on the dish.

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    Units: US | Metric


    1. 1
      Pour oil into large skillit or wok and heat.
    2. 2
      When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
    3. 3
      Add rice wine, stir and remove shrimp to platter.
    4. 4
      Add black bean garlic paste and pork and sir fry until pork is cooked.
    5. 5
      Add soy sauce,sugar, garlic salt, stir.
    6. 6
      Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
    7. 7
      Add shrimp, cover, turn heat to low.
    8. 8
      Mix beaten egg with 1 tablespoon water.
    9. 9
      When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid.
    10. 10
      Transfer to a heated platter and serve with with either white or fried rice.

    Ratings & Reviews:


    Nutritional Facts for Shrimp With Lobster Sauce John Wong Style

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.7
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 4.5 g
    Cholesterol 289.9 mg
    Sodium 1572.9 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.3 g
    Sugars 2.1 g
    Protein 33.4 g

    The following items or measurements are not included:

    black bean garlic sauce

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