Easy Shrimp with Lobster Sauce

Course: Main Course

Cuisine: Chinese

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: servings

Calories: 191kcal

Author: Marvellina

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Ingredients

For the shrimp:

450 g large shrimp peeled and deveined
½ tsp baking soda
½ tsp salt

For the pork:

112 g ground pork
½ tsp cornstarch

For stir-frying:

2 Tbsp cooking oil divided
2 cloves garlic minced
5 g ginger grated or minced
3 stalks green onion separate greens and whites, chopped
70 g frozen peas thawed
2 egg whites beaten with fork
¼ tsp freshly ground white pepper
Salt to taste

Seasonings:

2 Tbsp Shaoxing wine
240 g chicken broth
½ tsp sugar
¼ tsp freshly ground white pepper

For thickening:

1 Tbsp cornstarch
1 Tbsp water

Instructions

Things to prepare before you start cooking:

Place shrimp in a bowl. Add ½ tsp baking soda + ½ tsp salt, toss well. Let sit 15–20 minutes. Rinse shrimp thoroughly under cold water, then pat very dry.
Combine the ground pork with 1/2 tsp of cornstarch. This quick velveting helps to "tenderize" the pork
Combine 1 Tbsp of cornstarch with 1 Tbsp of water. This cornstarch slurry is to thicken sauce

Prepare the seasonings:

Mix all ingredients for the seasonings in a small bowl and set aside

Start cooking:

Before you start cooking, make sure all ingredients you have prepared are within your reach. Stir-frying happens quickly and you don't want to spend time looking for things

Preheat a large pan with 1 Tbsp of oil. Add the shrimp and stir fry until they just started to turn pink, but not fully cooked yet, about 30 seconds or so. Remove from the pan into a plate
To the same pan, add another 1 Tbsp of oil. Add the garlic, ginger and the white parts of the green onion and stir fry for about 15 seconds or so. Add the ground pork and break it up with the spatula and stir fry for about 1 minute
Pour the seasoning in and use your spatula to scrape the bottom of the pan to release and brown bits that stuck to the pan. Bring to a simmer.
Stir in the peas (I used edamame because I didn't have peas) and cook for about 30 seconds. Give the cornstarch slurry a good stir because the starch tends to settle at the bottom. Pour it into the broth and continue to stir until the broth thickens.
Drizzle in the egg whites and then gently stir to form streaks of ribbons
Add the shrimp back into the broth and cook for another 30 seconds. Remove the pan from the heat. Garnish with green parts of the green onion

To serve:

Serve warm with cooked rice

Nutrition