Shrimp with Lobster Sauce

Name: Shrimp with Lobster Sauce (Har Lung Wu)
Cuisine: China
Ingredients: 1½ scallions, finely sliced; Pinch of white pepper; ¼ teaspoon light soy sauce; ½ teaspoon oyster sauce; 2 teaspoons cornstarch; 1 teaspoon sugar; ½ to 1 teaspoon sesame oil; ½ tablespoon white wine mixed with ½ teaspoon ginger juice; ¼ cup chicken broth (to be used to thin sauce, if necessary); ½ tablespoon oyster sauce; 1 slice of ginger; 1 teaspoon light soy sauce; Several sprigs of coriander or parsley; 3 tablespoons peanut oil; 2 garlic cloves, minced; ½ teaspoon salt; ¼ teaspoon cornstarch; 2 eggs; ¼ teaspoon salt; 1 pound shrimp; 4 ounces ground pork

Har Lung Wu

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

My students ask, “Where is the lobster?” and I explain that in Cantonese cuisine “lobster sauce” means the sauce that you prepare for lobster, not a sauce made with lobster. It would be clearer, but not as rhythmic, I suppose, to call this “shrimp with the sauce that is used for lobster.” It doesn’t scan.

Ingredients

1 pound shrimp

Asia
China
Canton
Main course

Method

Shell and devein shrimp. Wash in salt water, drain thoroughly, and dry with a paper towel. Place shrimp in shrimp marinade; set aside. Add ground pork to pork marinade; set aside. Beat eggs.
Heat a wok over high heat; add 1 tablespoon peanut oil with 1 minced garlic