I love Chinese food and I always wanted to make Shrimp and Lobster Sauce. I found this one from Bee over at Rasa Malaysia I adapted it to what I had on hand and it came out really good. You can make your own takeout food at home. To see how it’s made, keep reading!
Shrimp with Lobster Sauce
2 lbs large shrimp, shelled and deveined
1 tbsp. vegetable oil
1 tbsp chopped fresh ginger
3 cloves of garlic, chopped
1 cup frozen peas and carrots, thawed
1 cup chicken broth
1-2 tbsp. soy sauce
1 lightly beaten egg white
1 tbsp. cornstarch
3 tbsp. water
1 scallion (green onion) sliced for garnish
In a large nonstick Dutch oven or a wok, heat the oil. Add the ginger and the garlic to the pan when the oil is hot. Cook for about 2 minutes until the garlic and ginger become fragrant. Be careful not to burn.
Add the shrimp to the pan and stir fry until almost cooked through. Add the chicken broth and bring to a boil.
Add in the peas and carrots and mix well. Add the soy sauce and stir.
Mix the cornstarch and water together to form a slurry. When the mixture in the pot is boiling add in the cornstarch slurry and keep stirring gently.
Bring back to a boil and add in the beaten egg and constantly stir to combine until you see “egg ribbons”. Turn off the heat and serve over white rice, if desired. Add scallions for garnish.