How To Make Shrimp in Lobster Sauce
This recipe proves that lobster sauce can be just as good when prepared with shrimps. The beaten egg adds a rich & full flavor to this Asian-inspired dish.
- 2tspcooking sherry
- 1lblarge shrimp,(13-15 count), peeled and deveined
- ¼cupvegetable oil
- 2tbspsoy sauce
- 1cuppeas,frozen, defrosted and drained
- 1large egg,beaten
In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.
Add oil to a large skillet over medium-high heat and cook the shrimp for 3 to 5 minutes.
Remove shrimp from the pan.
While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.
Add garlic, carrots and peas and stir well, and cook for about 30 seconds until fragrant.
Add sauce and simmer for about 2 to 3 minutes until sauce thickens.
Stir the sauce quickly while drizzling in beaten egg.
Add shrimp back to skillet and stir well before serving.
- Calories: 290.48kcal
- Fat: 16.61g
- Saturated Fat: 1.64g
- Trans Fat: 0.13g
- Monounsaturated Fat: 10.77g
- Polyunsaturated Fat: 3.10g
- Carbohydrates: 14.37g
- Fiber: 2.83g
- Sugar: 3.88g
- Protein: 20.01g
- Cholesterol: 189.38mg
- Sodium: 1125.09mg
- Calcium: 94.77mg
- Potassium: 374.64mg
- Iron: 1.25mg
- Vitamin A: 349.68µg
- Vitamin C: 16.77mg
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