This shrimp with lobster sauce is just like what youd find at a Chinese restaurant that serves Cantonese cuisine Despite the name theres no lobster in the sauce Serve over white rice
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink
3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
Add garlic to the wok and stir-fry for a few seconds
then add ground pork. Stir-fry until pork is no longer pink
3 to 5 minutes.
Mix 1 cup water
soy sauce
sugar
and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil
then cover
reduce the heat to medium
and simmer for about 2 minutes.
Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok