Shrimp in lobster sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 33 G., saturated fats 8 G., proteins 50 G., carbohydrates 12 G., fiber 2 G., cholesterol 329 mg, sodium 944 mg, sugar 2 G.
Calories 540, total fat 33 G., saturated fats 8 G., proteins 50 G., carbohydrates 12 G., fiber 2 G., cholesterol 329 mg, sodium 944 mg, sugar 2 G.
"This Chinese-American sauce gets its name from the fact that it's often served with lobster," explains recipe author Richmond Flores. "It's an adaptation of a dish I grew up with. My dad started making it after trying it at a local Chinese-American restaurant. Shrimp in lobster sauce is a similar, yet simplified, version of his favorite Chinatown dish. Like my dad's recipe, I added ground pork."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 thin slices of fresh ginger root
- 1/4 tsp ground white pepper
- 3 tablespoons of vegetable oil
- 450 g of minced pork
- 2 cloves garlic, crushed
- 3 cups lightly salted chicken broth
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- 1 cup frozen green peas, thawed
- Jasmine rice, for serving
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Cooking the dish according to the recipe:
- Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger, and white pepper in a medium bowl.
- Heat the oil in a wok until it begins to shimmer. Add the ground pork and cook, stirring occasionally and breaking up the pieces, until browned and almost cooked through, about 4 minutes. Add the garlic and cook, stirring, for about 2 minutes.
- Slowly pour 2 3/4 cups of chicken broth into the wok and bring to a boil. Reduce heat and simmer until the sauce thickens slightly and the pork is cooked through, about 5 minutes.
- Combine the cornstarch with the remaining 1/4 cup chicken broth to form a paste. Slowly whisk the paste into the broth and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and beaten eggs. Cook, stirring occasionally, until the shrimp are pink, 4-5 minutes. Stir in the green peas and remove from heat. Serve with rice.
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