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Shrimp with Lobster Sauce Recipe

Servings 4

Ingredients

  • • Fresh shrimp -- deveined and butterflied 10 - 15 per person
  • • 4 to 8 spring onion -- green onions, scallions chopped
  • • 2 large garlic cloves -- chopped or minced
  • • 2 cups of chicken stock
  • • 4 tablespoons of sweet white wine
  • • 2 tablespoons soy sauce
  • • 2 teaspoons sugar
  • • Handful of sliced mushrooms
  • • Handful of snow peas
  • • 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
  • • 4 egg whites -- beaten with 1/4 cup of water
  • • 2 tablespoons vegetable oil for stir-frying

Instructions

  1. Rinse the shrimp in warm water and pat dry.
  2. Rinse the spring onions, drain and chop. Put garlic through garlic press. .
  3. Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
  4. In a small bowl, dissolve the cornstarch into 1/2 cup water.
  5. Whisk the egg whites into 1/4 cup water and set aside.
  6. Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
  7. Add the shrimp and stir fry for 2 minutes.
  8. Add the chicken broth mixture, bring to a boil and boil about 1 minute.
  9. Add the mushrooms and snow peas and simmer about 5 minutes.
  10. Re-stir the cornstarch and water mixture and stir it into broth.
  11. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
  12. The dish is ready when the sauce begins to boil and thicken.
  13. Cooks