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Shrimp with Lobster Sauce

Har Lung Wu

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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

Method

  1. 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.
  2. Heat a wok over high heat; add 1 tablespoon peanut oil with 1 minced garlic

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