Shrimp with Lobster Sauce (虾龙糊)

Shrimp is my favorite seafood. How about you?

I cook Shrimp & Egg or Shrimp & Broccoli when I’m tight on time, Kung Pao Shrimp when I crave Sichuan flavor, Shrimp Toast when my children ask for a savory snack, and Salt & Pepper Shrimp when I want to impress dinner guests.

What is shrimp with lobster sauce

Today’s recipe, Shrimp with Lobster Sauce (虾龙糊), is a reader-requested dish that I’ve researched and tested recently. It instantly became a new favorite in our Red House.

You must have tasted or heard of shrimp with lobster sauce if you are familiar with Chinese takeout food. Said to be created by Chinese immigrant chefs in America, it’s among the most popular takeout dishes for many decades. A typical version of shrimp with lobster sauce consists of shrimp, ground pork, peas (sometimes with carrots), and egg white strands served in a glossy, thick sauce that has a pronounced umami taste.

Where is the lobster? Don’t be surprised about the fact that there isn’t any lobster in this dish.

Think Fish Fragrant Pork (aka shredded pork with garlic sauce), a signature dish of Sichuan cuisine, which doesn’t contain any fish. Similar to the stories about fish fragrant dishes without fish, it is said that the flavor profile of this dish resembles how lobster is seasoned in Cantonese cuisine.

Other tales say that the sauce tastes like lobsters which I don’t find very convincing. But no matter what the story is behind it, this dish is, without a doubt, very tasty and warming. And it’s definitely home-cook-friendly.

Read on to find out how simple it is to make!

Top tips

Here are some key tips before I start to provide details of the recipe:

• Cook the shrimp briefly to retain its crunchiness.
• Keep the seasoning simple to create a clean taste.
• Control the heat and cornstarch quantity to achieve the perfect consistency.

Ingredients & substitutes

To make shrimp with lobster sauce, you’ll need the following ingredients:

Shrimp

Shrimp (prawn) is the star ingredient of the dish.

No matter what size it comes in, make sure to use raw ones instead of pre-cooked ones. Deveining shrimp is not a compulsory procedure. But you may do so if your shrimp is quite large and you want it to be aesthetically pleasing.

Ground pork

Ground pork is another protein used in this recipe.

Please feel free to replace it with ground chicken/turkey.

Peas or other vegetables

Add frozen peas for extra color and nutrition. Carrots, sweetcorn, asparagus, and mushrooms can be used as substitutes.

When necessary, cut them into small cubes to speed up the cooking process.

Egg white

Egg white is used in the sauce for extra flavor, texture and nutrition. It’s also fine to use a whole egg, with the yolk, like how you make the classic egg drop soup.

Aromatics

Garlic, ginger and scallions are the aromatic trio of Chinese cuisine (what exists in my kitchen at any given time). Mince the first two to fry with pork and use the other to garnish.

Broth with seasonings

To make the “lobster sauce”, you’ll need:

• Unsalted or low-sodium Chicken broth (learn a homemade recipe in my post Wonton Soup). If unavailable, substitute with water flavored with chicken or mushroom seasoning powder (Jī Jīng/鸡精 or Mó Gū Jīng/蘑菇精).
• Shaoxing rice wine, to add aroma and diminish the fishy taste of seafood (a concept in Chinese cuisine known as Qù Xīng/祛腥). Replace it with dry sherry if you wish to make the dish gluten-free.
• Salt and sugar, to create a savory-sweet taste (reduce or omit salt if your broth is already salted).
• Ground white pepper, to add a hint of heat.
• Toasted sesame oil, to provide extra fragrance (not to overuse as it can be overpowering).

Cornstarch slurry

In Chinese cuisine, cornstarch (or tapioca, potato, sweet potato starch, etc.) is commonly used to thicken a sauce or soup. Make it into a slurry with a little water.

The quantity recommended in the recipe card below can be adjusted based on your preference for consistency.

Cooking instructions

Step 1: Prepare the shrimp Under running water, rinse the shrimp to remove the slimy coating.

Drain and lay them over kitchen paper to remove excess water. Step 2: Fry the pork & aromatics Heat a little oil in a wok or a pan over medium high heat (use neutral-flavored oil, such as sunflower, canola, vegetable oil, etc.).

Add minced garlic, ginger and ground pork. Stir fry until the aromatics become fragrant and the pork loses its pink color. Step 3: Fry the shrimp

Add the shrimp. Toss to cook it quickly.

As soon as it curls up and starts to turn pink, move on to the next step (do not overcook). Step 4: Add the broth

Pour in the chicken broth, along with the peas. Season with Shaoxing rice wine, salt, sugar, white pepper and sesame oil. Cook until the mixture comes to a boiling point.

Step 5: Thicken the sauce Turn the heat down so that the broth is at a very gentle simmer.

Stir the cornstarch slurry very well then slowly pour it into the broth. Swirl with a spatula/spoon as it thickens.

Step 6: Add the egg white Once the broth is thick enough to coat the spatula/spoon with a thin layer, pour in the beaten egg white (lightly beaten with a little water).

Stir gently to form the tiny egg ribbons. Turn off the heat and sprinkle chopped scallions to garnish.

What to serve with

While the dish is piping hot, scoop it over a bowl of steamed rice.

Let the shiny, silky sauce run through the gaps and flavor each rice grain. I’m sure you’ll enjoy every mouthful!

Alternatively, treat it like a soup (increase the sauce volume if you wish) and pair it with flour-based staples, such as Scallion Pancakes, Mantou (Plain steamed buns), Hua Juan(Flower Rolls), etc. Or, if you’re planning a multi-dish meal, serve it with other quick and easy dishes, such as Tomato & Egg Stir-Fry, Garlic Bok Choy, Black Pepper Beef, etc. while having steamed rice as the staple.