FAST Shrimp with Lobster Sauce recipe! | The Woks of Life

lobster meat

🥗Healthier: crab meat

💰Cheaper: imitation crab

Crab meat offers a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in fat and calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Start by preparing the shrimp; butterfly them for better presentation and texture.

Remove the sand tracks from the shrimp by rinsing them in water and agitating to help dislodge any debris.

If using shrimp with shells, ensure they are deveined properly before butterflying.

In a bowl, mix together salt, sugar, and sesame oil to create a sauce base.

Add low sodium chicken stock to the sauce mixture for flavor control.

Prepare the other ingredients: minced garlic, chopped scallions, and peas.

Heat a wok or pan over medium-high heat until hot.

Add the ground pork to the pan and cook until browned, breaking it apart as it cooks.

Add minced garlic and sauté until fragrant, about 30 seconds.

Stir in the butterflied shrimp and cook until they turn pink, about 2-3 minutes.

Add the peas and stir to combine with the shrimp and pork.

Pour in the chicken stock mixture and bring to a simmer.

Add the cornstarch slurry to the pan to thicken the sauce, stirring until it reaches the desired consistency.

Push the mixture to one side of the pan and add the beaten egg, scrambling it until just set before mixing it back in with the shrimp and sauce.

Garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens