Shrimp in Lobster Sauce

Preparation info

  • Difficulty


  • Serves

    2 to 3

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 pound medium shrimp, completely shelled, tails removed, cleaned, and blotted dry


  • 1 egg white, lightly beaten
  • 1 teaspoon cornstarch
  • cups peanut oil for deep-frying


  • ½ pound pork, coarsely ground
  • 2 tablespoons peanut oil
  • tablespoons fermented black beans
  • 2 tablespoons coarsely chopped garlic
  • 1 teaspoon finely chopped fresh ginger root
  • 2 scallions, finely chopped
  • tablespoons thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • ¼ teaspoon sugar
  • Pinch of salt
  • ½ cup chicken broth
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken broth
  • 1 egg beaten with 2 teaspoons sesame oil


Velveting, stir-frying

  1. Velvet the shrimp (see Velveting Chicken) in 1½ cups oil at a moderate temperature (325 degrees). Or, to simplify, stir-fry them in 3 tablespoons of oil just until they turn opaque. Remove them from the wok.

  2. Brown the ground pork in 2 tablespoons of oil.

  3. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly.

  4. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.

  5. Stir in the cooked shrimp to coat them with the sauce.

  • Suggested Beverage: Chardonnay or light, chilled red wine
  • Marinate the shrimp for 20 minutes in the refrigerator.