Wednesday, January 27, 2010
Shrimp with lobster sauce
I love ordering Shrimp with lobster sauce at Chinese restaurants. A couple of weeks ago, my sister-in-law had mentioned that she tried making Shrimp with Lobster sauce. So it inspired me to pull out my recipe binder and cook it for dinner tonight, since I haven't made it in a while. I found this recipe on allrecipes.com when I was trying to find a quick and easy Shrimp with Lobster sauce recipe. Contrary to its name, it does not contain Lobster. Very misleading, but I'm sure it would taste even more awesome if it did. hmmm.....I see an experiment of this recipe in the future. Maybe.
3 tsp. cornstarch
4 tsp. cooking sherry
1 1/2 lb. shrimp - peeled and deveined
4 Tbsp. vegetable oil
4 cloves garlic, minced
2 cups water
4 Tbsp. soy sauce
1/2 tsp. sugar
1 tsp. salt
3 Tbsp. cornstarch
1/2 cold water
2 eggs, beaten
1) In a medium bowl, dissolve 3 tsp. cornstarch in the sherry. Add shrimp and toss to coat.
2) Heat oil in a wok or large skillet over medium heat. Add shrimp and cook until pink. Remove shrimp and place on a plate, leaving as much oil in the pan as possible.
3) Add garlic to the hot oil. Combine 2 cups water, soy sauce, sugar and salt. Stir into wok and bring to boil, about 2 minutes.
4) Mix together the remaining 3 Tbsp. cornstarch and 1/2 cup cold water. Pour into pan.
5) Return shrimp to pan. Bring to a simmer. Quickly stir while drizzling beaten egg. Cook for another minute. Serve over hot rice.