Enjoy the classical shrimp in lobster sauce at home with succulent jumbo shrimp in a delicious savory egg sauce.
Today we’re making some shrimp in lobster sauce. It’s pretty simple to make with jumbo shrimp simmering in a thick and flavorful savory egg sauce infused with ginger, garlic and sesame oil.
And while it’s called lobster sauce, there’s actually no lobster in there at all. So rest easy knowing this is an easy and cheap Chinese dish to recreate at home. Let’s start cooking.
The hardest part about this recipe will probably be the egg drizzling, a technique I mention in detail in Egg Drop Soup. If you’re not careful, you’ll end up with scrambled eggs or an eggy mush which isn’t too appealing although probably still edible. Trial and error over the years has given me some experience in making somewhat passable egg strands but I still don’t think they’re as beautiful as ones I’ve seen in restaurants.
SHRIMP IN LOBSTER SAUCE TIPS AND TRICKS
Shrimp: Cook the shrimp for as little time as possible until it turns pink. If overcooked, they will shrink in size.
Sauce: Adjust the thickness of the sauce by adding more cornstarch slurry to thicken it or adding more chicken stock to thin it out.
Cornstarch slurry: The cornstarch slurry should be added once the broth comes to a boil. It will be milky white for a time. When it changes back to the normal color of the broth, that’s when you know it has thickened.
Egg drizzle: Remove the thickened sauce from the heat before starting with the egg drizzle or the egg will cook too fast, resulting in a scrambled mess. Pour the egg in slowly and in batches and use a fork to stir it around the pot slowly. Allow some time for the strands to set and solidify before repeating this process for more egg strands.
Don’t feel obligated to use all of the egg. Overcrowding the broth will make an eggy mess. You want just enough egg strands to texture the broth but not overwhelm it.Print