Shrimp Cantonese (Aka Shrimp in Lobster Sauce)

Ready in 45 minutes

Try this Shrimp Cantonese (Aka Shrimp in Lobster Sauce) recipe, or contribute your own.


1 lb Shrimp; shelled, tailed
1 Egg white; beaten with the 1 ts cornstarch
1 ts Cornstarch
3 tb Vegetable oil
8 oz Ground pork
4 ts Salted black beans
2 tb Garlic; minced
1 ts Fresh ginger; minced fine
2 Scallions; minced
5 ts Soy sauce
2 tb Dry sherry; or rice wine
1/4 ts Sugar
1/2 c Chicken broth
1 tb Cornstarch; dissolved in the 2 tb cold chicken broth
2 tb chicken broth; Cold
1 Egg; beaten with the 2 ts sesame oil
2 ts Sesame oil

Original recipe makes 4 Servings



Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry shrimp in 3 tb oil just until done. Remove to a warming oven with a slotted spoon.

In the same oil (if its not too yucky) brown the pork. Add next 8 ingredients (beans, garlic, ginger, scallions, soy sauce, sherry, sugar and 1/2 cup chicken broth). Bring to a boil then add the cornstarch-broth mixture (1 tb cornstarch dissolved in 2 tb cold chicken broth). Return to a boil and cook until thickened. Remove pan from heat and stir in the egg mixed with the 2 ts sesame oil; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately. You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3. Adapted from a recipe by Ken Hom and posted by Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File

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