Shrimp with Lobster Sauce

Method7 steps · about 20 min

1. 1

   Step 1: Have all the ingredients ready before heating the wok. Use peeled, deveined shrimp and keep them chilled until step 3. Mince the garlic (1 clove), lightly beat the egg (1) and chop the scallion (1). In one bowl, combine the 1½ cups ready chicken stock, ½ tsp sesame oil, ¼ tsp sugar, ½ tsp fine sea salt, optional ¼ tsp MSG and ⅛ tsp white pepper. Have the ½ cup frozen peas ready. In a separate bowl, whisk all 2½ tbsp cornstarch with 2 tbsp cold water; keep this slurry separate from the stock bowl.

   Uses 12 oz peeled and deveined shrimp, 21–25 size · 1 clove garlic (minced) · 1½ cups ready low-sodium chicken stock · 1/2 teaspoon sesame oil · 1/4 teaspoon sugar · 1/2 teaspoon salt (fine sea salt) · 1/4 teaspoon MSG (optional) · 1/8 teaspoon white pepper

2. 2

   Step 2: Bring the separate 2 cups blanching water to a boil in the wok. Add all 4 oz ground pork, break up clumps and boil about 1 minute until no longer pink. Drain through a mesh strainer and give the pork a quick rinse with clean water. Discard the blanching and rinse water. Finish cooking the drained pork immediately in the following wok stages.

   Blanch ground pork · 1 minUses 2 cups water for blanching pork · 4 oz ground pork · Clean water for rinsing the blanched pork

3. 3

   Step 3: Wash and dry the wok, then heat it over medium-high heat. Add all 2 tbsp neutral oil, the minced garlic and chilled shrimp from step 1, and the drained pork from step 2. Stir-fry about 10–20 seconds, checking from 10 seconds; continue immediately with the wine in step 4.

   First shrimp, pork and garlic stir-fry · 1 minUses 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil) · Garlic and all 12 oz shrimp only, excluding the other prepared bowls · All drained pork, excluding discarded blanching and rinse water

4. 4

   Step 4: Pour the 1 tbsp clear rice wine into the shrimp, pork, garlic and oil from step 3. Stir-fry for another 10 seconds, then immediately add the stock bowl and peas in step 5.

   Rice wine stir-fry · 1 minUses Shrimp, pork, garlic and pan oil · 1 tbsp clear rice wine

5. 5

   Step 5: Pour the stock-and-seasoning bowl from step 1 into the wok from step 4 and stir in the frozen peas. Bring to a simmer. Re-whisk the separate cornstarch slurry, then add it a little at a time while stirring until the sauce coats a spoon without becoming gloopy; you may not need it all. If too thick, add a little extra ready chicken stock. If too thin, add more of the reserved slurry and let it thicken. Let the shrimp, pork and peas finish cooking in the simmering sauce.

   Uses Shrimp, pork, garlic, wine and pan oil · The complete stock-and-seasoning bowl, excluding slurry, egg and other prepared supplies · All ½ cup peas only, excluding the other bowls · Only enough of the 2½ tbsp cornstarch and 2 tbsp water slurry to coat a spoon; unused slurry remains · Extra ready low-sodium chicken stock, only if needed to thin sauce

6. 6

   Step 6: Spread the beaten egg and chopped scallion from step 1 over the simmering shrimp and pork sauce from step 5. Simmer for about 5 seconds to begin setting the egg, then fold gently in step 7.

   Begin setting the egg · 1 minUses Simmering shrimp, pork, peas and thickened sauce · The egg and scallion only, excluding unused slurry and other prepared bowls

7. 7

   Step 7: Fold the setting egg into the sauce from step 6 with a few gentle strokes. Continue as needed until the egg and ground pork are fully cooked and reach at least 71°C, the shrimp are opaque, and the peas are hot throughout. Serve immediately, over separately prepared cooked white rice if desired.

   Uses Shrimp, pork, peas, swirled egg and sauce · Ready cooked white rice, optional for serving