Shrimp with Lobster Sauce Recipe -
Shrimp with Lobster Sauce Recipe
  • READY IN 30 mins

Shrimp with Lobster Sauce

Recipe by  

"This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  3. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2007

My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a great flavor. Just as good as something my dad would make. Thanks for the recipe!

Most Helpful Critical Review
Jan 04, 2010

We followed the recipe but perhaps because we have no idea what Cantonese food is like, were disappointed. It does look like the picture so there is no appetizing color to the dish. I love lobster and if there was to be a taste like that, to me I missed it. Over all bland and no special wow for us.

Feb 28, 2007

I'd love to try this recipe with LOBSTER PASTE! (see: SUBMITTED BY: Victor Good Flavor. Lobster Paste does add a bit more flavor.) Can anyone (Victor?)tell me where I can buy a can of lobster paste? Tried all over but can only find case quantities on the net...

May 30, 2005

This was just great. A forever keeper. It was easy to prepare and quick. My husband and I tried it and loved it. Can't wait for more family members to visit so I can serve it to them. Also, for more flavor, I used canned chicken stock instead of plain water. Much better taste.

May 19, 2006

This was SUPER close to one of my favorite dishes back home! LOVED IT! I did add green onion. THANK YOU! I have been missing this meal!

Oct 03, 2006

Your recipe is wonderful, exactly how I remember it from my favorite restaurant. Will definitely make it again. Thank you for contributing it to this site.

Feb 01, 2011

Wonderful Recipe - better than my local Chinese food restaurants! I made the following changes which made it even better: 1. Dissolved a beef bouillon cube to the cup of water in the sauce. 2. Used 1/3 lbs. ground veal instead of ground pork. 3. Added more cornstarch at the end to make it a bit thicker.

Jan 05, 2006

Very good! my picky husband loved it, said it tasted just as good as any Cantonese Restaurant. I added peas for some color and subtle sweetness and doubled the liquid ingredients as previously suggested by others. This is a keeper!


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 989 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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