Shrimp in Lobster Sauce

Preparation info

  • Serves

    2 to 3

    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


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


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