Shrimp & Lobster Sauce

Judith Hannemann — Sat, 24 Mar 2012 04:52:00 +0000

Here’s the ingredients you will need. If it is at all possible to get “light soy sauce” this is the right one to use. This will be available at an Asian grocery, larger grocery stores with a wide Asian selection, or via the Asian grocers on the web. Please note this is not the Kikkoman variety that is lower sodium. Light Soy Sauce is more gently fermented than the regular or dark soy sauce. If light soy sauce is not available, then the regular such as La Choy or Kikkoman may be substituted. I also grind my own pork as assorted pork chops on sale are far cheaper than pre-ground pork.

Slice scallion diagonally into 1 inch pieces. Lightly beat eggs. Crush garlic.

Heat a wok or large skillet on high. Add oil and heat almost to smoke point (the oil will shimmer).

Add ground pork, garlic and salt & sugar.

Stir fry until pork is no longer pink.

Add soy sauce, scallions & shrimp. Stir fry until shrimp just begins to turn pink.

Add the cup of water, bring to a boil, cover and reduce heat. Simmer for 3 minutes.

Mix cornstarch with 2 tbs water. This is known as a “slurry.”

Add the cornstarch slurry and stir constantly until mixture bubbles.

Add the beaten egg and stir. Remove from heat and keep stirring until egg is set. You want the egg to “thread” in the mixture as shown.

Serve immediately over a bed of rice.

Shrimp with Lobster Sauce

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