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Reviewed: Mar. 30, 2008

I agree that the recipe, as is, is bland. I changed the 1 c water to chiken stock since I saw that as part of the sauce on a different web site. Much more flavorful. Also, I added a T of fermented black beans which I rinsed before adding after I stir fried the shrimp. This was much more like the flavor I get from restaurant take out. Good basic recipe.

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5 users found this review helpful

Reviewer:

EKLECTIC


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Reviewed: Feb. 20, 2008

I was reading the review by Ms. Bowes. Maybe the reason it tasted a little on the bland side is that there is a discrepancy in the amount of water to use in the mixture. It probably should be 1 cup of water and not the 2 cups you are instructed to use. The tablespoon of water to a tablespoon of starch is correct.

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Reviewer:

detz25


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Reviewed: Oct. 6, 2007

This was very quick and simple to make - took almost no time at all actually! It was OK tasting, different and pleasant but I thought it was rather bland - needed some more flavor. Also, although it was OK in it's own right, this isn't at all like the shrimp in lobster sauce from our local Chinese restaurant. I'm going to keep looking. Thanks for the recipe.

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4 users found this review helpful

Reviewer:

JOYBOWES

	Cooking Level: Intermediate Home Town: Fort Plain, New York, USA Living In: Richmond, Virginia, USA
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Shrimp in Lobster Sauce

Reviewer:

EKLECTIC

Reviewer:

detz25

Reviewer:

JOYBOWES