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Shrimp With Lobster Sauce

{American-Chinese} Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!! |
This hands down is one of my all time favs when it comes to Chinese takeout! This is on the menu for dinner next month!

Shrimp with Lobster Sauce Recipe
Serves 4 as a multi-course meal | Prep Time: 10 minutes | Cook Time: 15 minutes
12 ounces raw large shrimp, shelled and deveined (ok, I'm a little lazy. I'd get the cooked shrimp)
Salt and sugar to taste (kosher salt and raw sugar)
2 tablespoons vegetable oil (I'd probably use olive oil)
1-inch piece ginger, peeled and thinly sliced ( I personally wouldn't add it (The Lil Chef is allergic) but ginger is extremely good for you so by all means...)
2 cloves garlic, thinly sliced
1 cup chicken broth (GF YF)
1/2 tablespoon Chinese cooking wine (Shaoxing wine) (check labels to make sure it suits your "food issue" needs. You can use Chinese Rice wine)
3/4 cup store-bought frozen vegetables (peas and carrots)
3 dashes of white pepper
1/2 tablespoon light soy sauce (GF Tamari)
1 tablespoon cornstarch
2 tablespoons water
1 egg white, lightly beaten
Lightly season the shrimp with salt and sugar to taste.
In a wok, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes.
Transfer the shrimp into the wok and stir-fry until half-cooked or surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let it boil.
Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
Prepare the cornstarch mixture by adding the cornstarch and water, mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring.
Bring it back to a boil, swirl the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.
Dish out to serving plate. Best served with warm rice.


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