SHRIMP W/ LOBSTER SAUCE | Chinese Take-Out Recipe | Restaurant Remake
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Ingredients:
1 tbsp shaoxing wine
1 tsp white pepper
1tbsp + 1tsp corn starch
1tbsp black bean with garlic sauce
1tsp sugar
1.5 cup water
2 packs flat white noodles
1/2 green
1/2 red pepper
1 small onions
Chinese Take-Out Favorite Videos:
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Chinese Takeout No. 1 Favorite - Chicken & Broccoli:
BEST Fried Chicken Wings | Chinese Takeout Style
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Shrimp with Lobster Sauce - Chinese Food Recipe
Shrimp with Lobster Sauce - Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food.[citation needed] It is a type of white sauce within Chinese cooking, meaning that it is of a mild flavor, and based on meat stock, as opposed to soy sauce. Lobster sauce is most commonly used as a sauce for the dish Shrimp with Lobster Sauce (Chinese: 蝦龍糊).
The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic, ginger, fermented black beans, and eggs, and is thickened with cornstarch. Some recipes incorporate ground pork and soy sauce. The color varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce; if the eggs are added quickly, the sauce acquires a yellow hue. The exception, lobster sauce in most of New England, where it is a thicker brown sauce.
It may have been named lobster sauce due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir-fried lobster. Neither the recipe nor the sauce exist in China or in Chinese communities in Asia, and is considered to be an example of Overseas Chinese food
Spicy shrimp in lobster sauce
Shrimp ( 16-20 count ) 12 pcs
Green onion ( end part) 30g
, fresh garlic 5 g ,
fresh ginger 5g
.yellow onion 40 g
jalapeño 10 g.
Ground pork15 g
,,,, Marinate the shrimp,,,
1/2 egg ( egg white only )
corn starch1/2 TBS
oil 1/2 TBS ,, just mix well add 1 tsp oil and the end
the lobster sauce
,,, msg or Chicken base1/2 TSP
salt 1 Tsp
sugar 1 tsp
white pepper 1/4 tsp.
Cooking wine 1/2 shoot
sesame oil 1/4 tsp
corn starch 1 tsp
chill oil 1 tsp
water 150 g
Chicken stock75 g
need to mix very well before put into wok ! 775451553215381/?ref=share
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Shrimp with Lobster Sauce - Classic Cantonese Chinese Cuisine
Nowadays we can enjoy Chinese food from many different regions of China. Up through the 1960s, Cantonese-style food was the predominant type of Chinese food in the U.S. Lobster Cantonese was one of those dishes you'd find on the old time Chinese restaurant menus. Featuring a rich gravy of ground pork, fermented black beans and garlic, it was a popular dish. As lobster became more expensive, cooks started making Shrimp with Lobster sauce. Not found as often these days on Chinese restaurant menus, you can easily make this dish at home!
Shrimp with Lobster Sauce
1/2 lb shrimp, deveined and shelled (I used 31-40ct)-
(shrimp marinated in 1/2tsp ea- cornstarch, sesame oil, Shaoxing wine)
2-3 oz ground pork
2 tbsp fermented black bean, soaked and minced
3 cloves minced garlic
1 tsp minced ginger
1 scallion, sliced thin
2-3 tbsp frozen peas, thawed
1 C. Low sodium chicken broth (black beans are salty)
1 egg white, beaten
1 tbsp cornstarch dissolved in 2 tbsp water to make slurry
2 tsp vegetable oil
After cleaning and marinating the shrimp, heat 1 tsp oil in a frying pan and quick fry them just until they turn pink. Set aside.
Heat 1 tsp oil in a wok and add the fermented black bean, garlic and ginger and stir fry until fragrant. Add the pork and break up, browning until cooked, about 2 minutes. Add the chicken broth and frozen peas and bring back to a simmer. At this point you will add the cornstarch slurry. Simmer until thickened. Adjust thickness- if you a prefer a thicker gravy, add more cornstarch slurry. Beat the egg white and drop it into the simmering sauce. Let set briefly and stir the sauce so the egg white looks like egg drops. Add the shrimp back and cook briefly until fully cooked. Add the scallion, reserving a little for garnish. Serve over steamed white rice, with a vegetable on the side. Can also be part of a multi-course Chinese dinner.