Shrimp with Lobster Sauce

Method10 steps · about 25 min

1. 1

   Step 1: Mix all the Shaoxing wine (1 tbsp), the entire 14.5 oz (411 g) can of low-sodium chicken broth, oyster sauce (1 tsp), sugar (1 tsp), salt (½ tsp) and white pepper (¼ tsp) in a bowl. Reserve this complete sauce separately from the starch slurry.

   Uses 1 tbsp Shaoxing wine for sauce · 1 can (14.5 oz / 411 g) low-sodium chicken broth · 1 tsp oyster sauce · 1 tsp sugar · ½ tsp salt · ¼ tsp white pepper

2. 2

   Step 2: In a second bowl, mix the separate 2 tbsp slurry cornstarch with the 2 tbsp slurry water until evenly suspended. Reserve the complete slurry.

   Uses 2 tbsp cornstarch for slurry · 2 tbsp water for slurry

3. 3

   Step 3: Heat all the 1 tbsp peanut oil in a medium Dutch oven, saucepan or wok over medium-high heat. Add all the peeled, deveined shrimp (12 oz) and cook, stirring occasionally, until lightly browned and pearly and opaque throughout. Transfer all the cooked shrimp to a plate, leaving the actual residual oil and juices in the pan.

   Uses 1 tbsp peanut oil · 12 oz shrimp, peeled and deveined

   
4. 4

   Step 4: To the actual residual pan contents from step 3, add all the chopped garlic (2), minced half-inch ginger (1) piece and ground pork (4 oz). Cook and stir, breaking up the pork, until it is almost cooked through. Continue immediately to step 5; the pork finishes cooking in the broth.

   Uses Actual residual oil and juices, with cooked shrimp reserved separately · 2 garlic cloves, chopped · 1 half-inch piece ginger, minced · 4 oz ground pork

   
5. 5

   Step 5: Pour all the complete sauce from step 1 over the pork and aromatics from step 4. Bring the broth to a boil.

   Uses All the complete mixed broth sauce from step 1 · All pork, garlic, ginger and pan contents from step 4

6. 6

   Step 6: Add all the frozen peas and carrots (1 cup) to the boiling pork and broth from step 5. Cook about 2 minutes, until the vegetables are fully thawed and hot and the ground pork is fully cooked to 71°C (160°F).

   Heat frozen vegetables in broth · 2 minUses All pork, aromatics and broth sauce from step 5 · 1 cup frozen peas and carrots

   
7. 7

   Step 7: Return all the cooked shrimp reserved from step 3 to the cooked pork, vegetables and broth from step 6.

   Uses All fully cooked shrimp reserved from step 3 · All fully cooked pork, vegetables and broth from step 6

8. 8

   Step 8: Stir the complete slurry from step 2 again to suspend its cornstarch, then pour it all into the shrimp, pork, vegetables and broth from step 7. Simmer until the sauce just coats the back of a spoon.

   Uses All 2 tbsp cornstarch and 2 tbsp water mixed in step 2 · All shrimp, pork, vegetables and broth from step 7

   
9. 9

   Step 9: Turn off the heat under the hot thickened dish from step 8. Slowly drizzle in all the beaten egg (1), guiding its stream with chopsticks or a fork held against the bowl. Leave undisturbed for 30 seconds so the egg forms strands, then gently stir until the egg threads are fully set and the dish reaches 71°C (160°F). If needed, briefly return to low heat while gently stirring to finish cooking the egg.

   Let egg threads set undisturbed · 1 minUses All shrimp, pork, vegetables and thickened sauce from step 8 · 1 egg, beaten

   
10. 10

    Step 10: Add all the sliced green onion (1) to the complete cooked dish from step 9 and give it a final gentle stir. Serve hot as 4 main servings over optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

    Uses All fully cooked shrimp, pork, vegetables, egg threads and sauce from step 9 · 1 green onion, sliced · Ready steamed rice for serving, optional