Shrimp in Lobster Sauce | Famous Chinese Take Away | American Chinese | Restaurant Secret Recipe |

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.

Clean and devein shrimp, removing tails. Use about 14-15 pieces.

Mix shrimp with 1/3 teaspoon baking soda and enough water to cover. Let sit for 30 minutes.

Rinse shrimp three times to remove baking soda taste.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon white pepper powder, and 1/4 teaspoon salt to shrimp. Toss to combine.

Add 2 tablespoons cornstarch to shrimp mixture and a little vegetable oil. Mix well and set aside for 5 minutes.

Boil 250 ml of water in a separate pot. Add diced carrots and raw peas, cooking for about 10 minutes.

Heat oil in a wok over medium heat. Add shrimp and cook until three-quarters done, about a few minutes. Remove shrimp and set aside.

In the same wok, add more oil and finely chopped garlic and the white part of spring onions. Sauté until fragrant.

Add 400 ml of chicken stock and bring to a gentle boil. Add 2 tablespoons of Chinese cooking wine, 1/2 teaspoon sugar, and a few drops of soy sauce.

Add cooked peas and carrots to the stock mixture. Stir well.

Turn off heat and slowly add 2 beaten egg whites, stirring with chopsticks to create flakes.

Add cornstarch slurry to thicken the sauce, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens