Shrimp with lobster sauce is actually a very popular Chinese dish. Lobster sauce came from the Chinese living in North America. Truth be told, lobster sauce actually has no lobster in it. The Chinese found that lobster was far too expensive to buy and serve at their restaurants, so they found a way to make something that tasted similar.
So what does shrimp with lobster sauce taste like? It has a mild flavor, with a very slight umami flavor due to the soy sauce. It’s buttery, garlicky and pairs perfectly with the shrimp.
What is Lobster Sauce Made From?
Now that we’ve determined that lobster sauce isn’t actually lobster at all, you may be wondering what it’s actually made from. Let’s take a look at the ingredients.
- Chicken Stock
- Green onions
- Fermented bean paste
- Soy Sauce
The key parts to making lobster sauce are definitely the chicken stock, the eggs, and the starch which all give the sauce its thickness and base flavor. The garlic, ginger, green onions and bean paste all add the rest of the flavor to the sauce. Soy sauce isn’t always added in everyone’s version of lobster sauce, though some swear by it because it adds that umami flavor making it taste just a little closer to actual lobster.
How To Make Shrimp With Lobster Sauce
Making your own shrimp with lobster sauce is actually very simple and takes just about 20-30 minutes. It’s a great quick and easy dinner, and I’m sure everyone at the table will love it.
- 8 oz of shrimp
- 2 tablespoons of vegetable oil
- 1 clove of garlic, minced
- 1 tablespoon of Chinese white cooking wine
- 1 ½ cups of chicken stock
- ½ teaspoon of sesame oil
- ¼ teaspoon of sugar
- ½ teaspoon of salt
- ¾ cup of frozen peas and carrots
- Freshly ground white pepper to taste
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 1 egg, slightly beaten
- 1 green onion, chopped
- Optional: 1-2 tablespoons of soy sauce
- Wash, peel and devein the shrimp. In a large pan, heat 2 tablespoons of vegetable oil, once heated, add the minced garlic and the shrimp, fry for about 20 seconds, add your wine and fry for another 20 seconds, then add the sesame oil, chicken stock, salt, sugar and white pepper, mix together then stir in the frozen peas and carrots.
- Mix the 2 tablespoons of cornstarch with the 2 tablespoons of water. Once the mixture begins to simmer, add in the cornstarch slowly. The mixture will begin to bubble and start to thicken. If it gets too thick, add more chicken stock or water. At this point, you can choose to add the extra soy sauce for a deeper umami flavor.
- Mix the chopped green onion with your beaten egg. Spread this mixture across the mixture and simmer for 10 seconds. Then fold the egg into the mixture, with only a few mixes.
- Serve over any kind of rice you’d like.
Shrimp with lobster sauce has become a classic in Chinese restaurants and is certainly a crowd pleasure. With its mild flavor, that is creamy buttery, and blends perfectly with shrimp over rice, you’ll be enjoying every bit. Try it today!
Tiffany McCauley is a celebrated food and travel journalist and cookbook author known for her engaging stories on culinary adventures and cultural insights. With a background featuring collaborations with notable brands and publications, Tiffany brings a wealth of experience and a fresh perspective to Fanatically Food, where she champions taste, sustainability, and the art of cooking. Read More Here