American Chinese / Cantonese Recipe
Shrimp with Lobster Sauce
Shrimp with lobster sauce is a shrimp dish in a pale savory sauce with egg ribbons, garlic, ginger, and sometimes ground pork.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese / Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 1 lb shrimp
- 1 tablespoon neutral oil
- 1 teaspoon minced ginger
- 2 garlic cloves
- 2 oz ground pork, optional
- 1 cup stock
- 1 tablespoon light soy sauce
- White pepper
- 1 egg, beaten
- 1 tablespoon cornstarch slurry
- Scallions
Method
- Stir-fry shrimp briefly and remove.
- Cook pork if using.
- Add ginger and garlic.
- Add stock, soy sauce, and white pepper.
- Return shrimp.
- Thicken lightly with cornstarch slurry.
- Drizzle beaten egg into the sauce and finish with scallions.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.