There’s something undeniably delicious about a plate of shrimp with lobster sauce—it’s rich, savory, and packed with flavor, yet surprisingly easy to make at home.
This classic takeout favorite combines tender shrimp with a velvety, umami-packed sauce that tastes like it came straight from your favorite Chinese restaurant.
Whether you’re craving a quick weeknight dinner or looking to impress guests, this recipe brings restaurant-quality flavor to your kitchen.
Get ready to enjoy a comforting, homemade dish that’s perfect over rice or noodles!
Ingredients(4-6 servings):
21.16 oz/600 g shrimp
1/5 tsp salt
1/5 tsp sugar
1/8 tsp white pepper powder
2 tsp cornstarch
1 tbsp water
1 tsp sesame oil
3.5 oz/100 g ground pork/chicken
2 tsp soy sause
1 tsp cornstarch
2 tsp water
1 tbsp fermented black bean
2 cloves of garlic
1 1/2 cup unsalted chicken broth
1 large egg
2 tsp rice wine
2 tsp sesame oil
2 stalks of green onion
Cornstarch and water mixture
1 tbsp cornstarch
2 tbsp water
Instructions:
- Mince 2 cloves of garlic and chop 2 green onions.
- Beat 1 egg in a small bowl.
- Rinse and pat dry the shrimp. Marinate the shrimp with 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp white pepper, 1 tbsp cornstarch, 1 tbsp water, and 1 tbsp sesame oil. Set aside.
- Marinate 1/2 lb ground pork (or chicken) with 1 tbsp soy sauce, 1 tbsp water, and 1 tbsp cornstarch.
- Rinse the fermented black beans (if using) to remove excess salt.
- Heat oil in a pan over medium-high heat.
- Add shrimp in a single layer and cook until the bottom is golden. Flip and cook the other side until golden as well. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed, and stir-fry the marinated ground meat until fully cooked.
- Add fermented black beans (if using) and minced garlic. Stir-fry for another 30 seconds.
- Add 1 cup unsalted chicken broth to the pan and bring it to a boil.
- Stir in the cornstarch-water mixture and allow the sauce to thicken.
- Once the sauce thickens, pour in the beaten egg. Stir gently to cook the egg in the sauce.
- Add the shrimp back into the pan. Stir gently to coat the shrimp in the sauce.
- If using, add 1 tbsp rice wine and cook for a minute to let the alcohol evaporate.
- Add 1 tbsp sesame oil and the chopped green onions. Stir to combine.
- Serve the shrimp with lobster sauce over rice or pasta for a satisfying meal.
