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Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

Dax Phillips
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Chinese
Servings 6


  • 2 tbsp canola oil
  • 1 lb shrimp (16-20’s), peeled and deveined
  • 1/2 lb ground pork
  • 2 cloves garlic minced
  • 1 tbsp Chinese Shaoxing wine
  • 2 cups of chicken stock
  • 1 tsp salt
  • 1 tsp dark sesame oil
  • 1/2 tsp cracked black pepper to taste
  • 1 tbsp fresh ginger minced
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 eggs beaten
  • 1 green onion thinly sliced
  • 1/2 cup of frozen peas
  • Jasmine rice cooked


  • Start by adding a few cups of water to a sauce pan, and bring to a simmer. Add in the ground pork, and cook for about 5 minutes. This gets out any of the meat scum (if you will), and creates a cleaner sauce in my opinion. After 5 minutes, strain and rinse. Add the pork to a small bowl and reserve for cooking in a few minutes.
  • Next, get a large skillet out and bring to a medium-high heat. Add in the canola oil, and toss in the garlic, ginger, ground pork, and shrimp. Stir for a few minutes until the garlic is nice and fragrant but not browned.
  • Next, toss in the chicken stock, salt, pepper, sesame oil, and Chinese wine. Stir, and let this come to a simmer.
  • During this time, add the corn starch with the water, and stir until the corn starch is completely incorporated. This is called a slurry, and helps thicken sauces. It’s a hidden weapon in American-Chinese cooking, trust me.
  • Once you have a nice simmer, add in the slurry and continue to stir until the sauce thickens. Toss in the peas. You should have this awesome looking sauce that will remind you of all American-Chinese cooking. Next, add in beaten egg and continue to stir. The sauce should darken a bit when the egg is incorporated.
  • Now you are ready to serve.
  • To a serving bowl, add some rice, and ladle in some of the shrimp with lobster sauce. Garnish with sliced green onions and dig in.