How To make Chinese: Shrimp In Chinese Lobster Sauce
INGREDIENTS: 1 lb Jumbo shrimp (21-25 per
-pound) 1 tb Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh
-ginger, peeled, minced 1 tb Shao Hsing rice wine, or dry
-sherry 2 tb Peanut or corn oil
1/2 ts Salt
6 oz Ground pork butt
1 sm Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch
-cubes 1/2 ts Sugar
Big pinch white pepper 1/2 tb Light soy sauce
3/4 c Chicken stock
2 ts Cornstarch, blended with I
-tablespoon water 1 lg Egg, lightly beaten
1 Green onion, chopped
1 ts Asian sesame oil
Serves SHRIMP IN CHINESE LOBSTER SAUCE INStrUCTIONS: Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
How To make Chinese: Shrimp In Chinese Lobster Sauce's Videos
How to Make Shrimp with Lobster Sauce
Ingredients: (1 serving)
26/30 Shrimps: 6 or 7 pieces
Peas and carrots: 1/4 cup or 60 g
Baking soda: 1/8 tsp
Water: 1/2 cup
Salt: a pinch and 3/4 tsp for sauce
Garlic powder: sprinkle
White pepper: sprinkle
Sugar: 3/4 tsp
Chicken powder: 1/2 tsp
Egg: 1 (white only)
Unsalted chicken stock or water: 1 cup
Corn starch: 1 tbsp
Veg. Oil: 2 tsp
Green onion: a little bit (optional)
Potato starch: 1 tbsp
Wine: 1 tbsp (optional)
Sesame Oil: 1/8 tsp
Music by:
Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Chinese Shrimp with Lobster Sauce TAKEOUT Recipe | Wally Cooks Everything
Here's another popular American Chinese takeout recipe favorite, Shrimp with Lobster Sauce from yours truly. It's a simple Chinese fast food seafood recipe that isn't deep fried and greasy. There's a heap of shrimp, peas and carrots plus a savory white egg sauce made with tasty chicken stock.
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►Ingredients:
160g (6oz) Peeled and Deveined Shrimp ( I had 12 pieces of shrimp)
1 Cup Mixed Peas and Carrots
3/4 Chicken Stock + 1/4 Cup Water
Egg White from 1 Large Egg
1/4 Teaspoon Baking Soda + 1/2 Teaspoon Salt (to brine shrimp)
1 Teaspoon Chinese Cooking Wine
1/2 Teaspoon Salt
1/2 Teaspoon MSG (optional)
2 Tablespoons Cornflour + 2 Tablespoons Water
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Shrimp in Lobster Sauce | Famous Chinese Take Away | American Chinese | Restaurant Secret Recipe |
Then why is it called that? Apparently, the seasoning mixture was made into a sauce that was used in cooking lobster. Due to the cost of serving lobster for restaurateurs and their customers, shrimp was eventually substituted in the recipe resulting in a dish commonly known as Shrimp with Lobster Sauce. Learn this American Chinese dish and enjoy it at home!
My brother's seafood butter sauce
Seafood Boil:
#shorts #ButterSauce #SeafoodSauce #butter #foodie #seafood
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Lobster Cantonese - Lobster with lobster sauce recipe (No deep frying!)
Lobster Cantonese has gone out of favor since Bill's younger days growing up in the Catskills, but it is really delicious and deserves a comeback! Back in the day, when Bill's father worked at Chinese American restaurants that served lobster on both the American and Chinese sides of the menu, the go-to way to cook a Chinese-style lobster dish was this Lobster Cantonese in lobster sauce.
If you’re familiar with shrimp with lobster sauce, you know what I’m talking about. The name of that sauce had to come from somewhere, you know!!
Full recipe here:
Video for how to break down lobster + instructions here:
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin
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Shrimp with Lobster Sauce on The Vintage Lodge Cast Iron Wok
Here we go again Bow and Uncle Paulie putting the hamma down on some home made cast iron Chinese style shrimps with lobstah sauce enjoy!!