Shrimp with Lobster Sauce

by Joe Conlon

This is another of my favorite Chinese dishes. You can do it with Lobster or crab meat too. It helps if you have everything mixed up, the eggs beaten and everything ready to go before you start. This is another one that cooks really fast once you’ve got the preparation ready to go. A few years ago I had to alter the recipe to omit the eggs since both my wife and son developed allergies to eggs. It’s still good without the eggs, but if you don’t have the egg allergy problems, I recommend following the recipe with the eggs.

Seafood (How Much!?)

3 Tablespoons peanut oil

1 lb. Large peeled, deveined large shrimp

Heat the oil in a wok or large fry pan to about 365 degrees and fry the shrimp for just under a minute only until they turn pink and remove the shrimp from the pan.

Vegetable and meat mixture

½ lb raw ground pork

1 lemon-sized onion chopped fine

1 Tablespoon fresh ginger root chopped fine

4 cloves garlic chopped fine

1 hot chili or jalapeno pepper chopped fine

Add the pork and onion to the oil in the pan and brown. Add theonion, chili pepper, ginger and garlic and stir fry.

Seasoning

3 Tablespoons Kikoman soy sauce

1 teaspoon Accent (MSG)

2 Tablespoons creme sherry

1 Tablespoon sugar

Whisk the above seasonings together in a small bowl and add to the vegetable and meat mixture. Mix well 4 eggs beaten with a dash of salt. Drizzle the beaten eggs over the fried ingredients as you stir fry. Garnish with ½ cup green onion chopped fine. Add green onion to the pan mix well.

Glaze

½ cup water

2 teaspoons cornstarch

1 teaspoon soy sauce

Mix the glaze and stir into the mixture. Return the shrimp to the panand stir well until coated. Serve with rice.

Serves 4 to 6

Where the heck is the Lobster that makes up the ’sauce’?! (I think somebodies been hittin’ the Fruitcake and writing down recipes!)

Your Comments:

WarsawNan says – FYI, HW, it’s called “lobster sauce” because it is typically served ON lobster, not because there’s suppose to be lobster IN the sauce. Just like “ice cream syrup” doesn’t have any ice cream IN the syrup, and “taco sauce” doesn’t have tacos IN the sauce.

(Me, sitting here with that squinty-eyed conspiracy look on my face). So, when you order Lobster with this sauce you’d order “Lobster with lobster sauce” or simply “Lobster with sauce”? Kinda sorta makes sense what you said. . . stupid. Thanks! You’ve added yet another phrase to my pet peeve list.

NOT a big fan at ALL of putting anything but BUTTER on lobster. I do nothing with lobster cept boil it and melt some butter for dunking each bite. I don’t think I’ve EVER done anything other then that with lobster. Lobster Recipes: Keep em’. Not interested. Would NEVER take a chance ruining some lobster with a weird recipe I’ve never tried. As far as my favorites go, Lobster ranks rite up there with bacon. Unlike bacon though, lobster is NOT versatile at ALL. There’s only ONE way to eat it – boiled and dunked in butter. (IMHO)

Boldly says - Hi there, Interesting, I`ll quote it on my site later. Thanks

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