Shrimp with Lobster Sauce (虾龙糊)​

A quick and easy Chinese-style main dish, despite its fancy name.


Serves: 2
Cuisine: Chinese
Course: Main

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Ingredients​

• 225g raw prawns, peeled and deveined (no heads or shells)
• 2 teaspoons neutral oil (e.g., vegetable or canola)
• 1 teaspoon minced garlic
• ½ teaspoon minced ginger
• 80g minced pork or chicken
• 250ml unsalted chicken stock (see Notes)
• 50g frozen peas
• 1 tablespoon Shaoxing rice wine
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon sugar
• Pinch of ground white pepper
• ¼ teaspoon sesame oil
• 1½ tablespoons cornflour mixed with 1 tablespoon water
• 1 egg white, lightly beaten with 1 teaspoon water (see Notes)
• Chopped spring onions, for garnish
• Steamed white rice, to serve

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Instructions​

1. Prepare the prawns
   Rinse the prawns under cold water to remove any sliminess. Pat dry with paper towel and set aside.
2. Cook the aromatics and meat
   Heat oil in a wok or large frying pan over medium heat. Add the garlic, ginger, and minced pork (or chicken). Stir-fry until the meat turns pale and is mostly cooked.
3. Add the prawns
   Add the prawns to the pan and stir-fry until they just begin to curl and turn pink.
4. Simmer the sauce
   Pour in the chicken stock. Add the peas, rice wine, salt, sugar, white pepper, and sesame oil. Bring everything to a gentle boil.
5. Thicken the sauce
   Stir the cornflour slurry (to prevent separation), then slowly pour it into the pan while stirring constantly. Cook until the sauce thickens enough to coat a spoon.
6. Add the egg white
   Slowly drizzle in the egg white while gently stirring. This creates a silky texture similar to egg drop soup.
7. Serve
   Remove from heat. Sprinkle with chopped spring onions and serve hot with plain steamed rice.

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Notes​

• Stock: If using salted chicken stock, reduce or skip the added salt. You can also mix water with a small amount of chicken or mushroom bouillon powder (available at Asian grocers).
• Egg: For a richer texture or less waste, feel free to use a whole egg instead of just the white.
• Seafood swap: This dish is traditionally made with prawns, but scallops or a mix of seafood can work too.

Nutrition​

Serving: 1serving | Calories: 311kcal | Carbohydrates: 12g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 515mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg




Recipe from Red House Spice

 

[7777]

Dear member Babybird, thankyou for this nutritious and delicious dish, looking forward to making this for our lunch today, God bless,

 

[Babybird]

Dear member Babybird, thankyou for this nutritious and delicious dish, looking forward to making this for our lunch today, God bless,

My pleasure