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!!
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
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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
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.
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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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