Shrimp in Lobster Sauce

This is a very popular dish in the United States, and it is so named because the sauce is the same as that in Lobster Cantonese, not because the sauce contains any lobster meat. The shrimp are not velveted—they are blistered in hot oil to acquire a protective shield, then steam-cooked vigorously with the meat sauce, resulting in a succulent crispness. Since the dish is saucy, it goes very well with rice. Serve with a firm vegetable, such as Stir-fried Broccoli Flowerets or Green Beans.