by Kristina Cho

Shrimp with lobster sauce is a beloved Cantonese favorite, but it doesn’t have any actual lobster in it. The sauce, which is a glossy, savory sauce with ribbons of egg and thickened with cornstarch, gets its name from being traditionally served with stir-fried lobster. 

I made this dish for a weeknight dinner and was pleasantly surprised. It really tasted authentic!

The author suggests not to over mix the eggs. “I think the dish looks best with bigger curdles of egg, so avoid over mixing and allow the eggs to set up in the sauce before stirring.”

Swap out for broth. One cup of chicken broth can be substituted for the water and chicken bouillon powder in the sauce.

INGREDIENTS

  • 1 pound raw peeled and cleaned shrimp (extra-jumbo, 16 to 20 per pound)
  • 2 cloves garlic
  • 1 (1-inch) piece ginger
  • 3 medium scallions, plus more for garnish
  • 2 large eggs
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons chicken bouillon powder, such as Lee Kum Kee or Knorr
  • 1 teaspoon toasted sesame oil (I used a tablespoon.)
  • 2 teaspoons oyster sauce (bought in an Asian market)
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon granulated sugar (tastes a little sweet but adding salt to taste should balance that out)
  • 2 tablespoons avocado or olive oil
  • Kosher salt
  • Steamed white rice, for serving
  • INSTRUCTIONS
  • Peel and clean 1 pound raw extra-jumbo shrimp if needed and pat dry with paper towels. Mince 2 garlic cloves. Peel and finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the garlic and ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), plus more for garnish.
  • Place 2 large eggs in a small bowl and whisk until smooth.
  • Place 1 cup water, 1 tablespoon cornstarch, 2 teaspoons chicken bouillon powder, 1 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/2 teaspoon ground white pepper, and 1/2 teaspoon granulated sugar in a medium bowl or liquid measuring cup and whisk to combine.
  • Heat 2 tablespoons avocado or olive oil over medium-high heat in a large frying pan until shimmering. Add the shrimp in a single layer and sear until golden-brown on the bottom and on the edges, 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp are starting to turn pink. Add the garlic and ginger and cook, stirring often, until the garlic and ginger are just starting to brown, about 1 minute. (I prefer shrimp more well done.)
  • Reduce the heat to medium. Give the sauce mixture another quick whisk (the cornstarch tends to settle at the bottom). Pour into the pan and bring to a simmer. Constantly stir until the sauce thickens and is glossy, 1 to 2 minutes. Add the scallions and stir to combine.
  • Drizzle the eggs all over the sauce in a thin stream. Let cook undisturbed until the eggs are set, about 30 seconds. Gently stir to create curdles of egg.
  • Remove the pan from the heat and let cool for a few minutes. Taste and season with kosher salt as needed. Garnish with more scallions and serve with freshly steamed rice.