Chinese Shrimp with Lobster Sauce - Classic Chinese Food Recipe

Chinese Shrimp with Lobster Sauce - Classic Chinese Food Recipe

This is another classic Chinese meal. Shrimp with lobster sauce. Easy and healthy. I'm Tess and welcome to my kitchen. I have ten nice size 16/20 shrimp that are thawed. They were frozen and they say they are deveined but I would say partially. Giving the shrimp a good rinse, removing the shell and going to finish cleaning. There is a bottom vein and I'm going to make a slice and remove. It does come out nicely. Another good rinse, draining and setting to the side. The cooking goes quickly so I'm prepping everything before I start cooking. Shrimp with lobster sauce is a classic Chinese takeout style dish that's very easy to make. This is a Chinese shrimp with white sauce recipe but they call it lobster sauce. There is actually no lobster in this dish which is kind of good because it is rather pricey! In my wok I'm adding a couple tablespoons of avocado oil, and you can use the oil of your choice. You want to choose a high temp oil like peanut oil... avocado oil, grapeseed oil, or safflower oil are all good and natural healthy choices. Now I'm adding a teaspoon of minced ginger, minced garlic, giving that a good toss for about twenty to thirty seconds and then adding some whites of scallions and finely diced carrots. Stirring and cooking for another minute or two. I told you this will go quickly! You can find this recipe and the list of ingredients in the description box below. Next, I'm slowly adding two cups of a good chicken broth. My heat is on high and I'm bringing that up to a good simmer. I'm adding a little soy sauce for flavoring and saltiness and a little white pepper for a little heat. If you don't have to white pepper you can use black pepper. Giving that a good stir and bringing up to a boil and cooking for a minute. In goes the shrimp! Spreading the shrimp out in the wok and you're gonna see it turning pink. We are just minutes away from eating. Next are the peas!... and you know I love my peas! Giving that a good stir around the wok and I'm bringing up to a boil. Once at a boil, I'm adding my slurry to slightly thicken the sauce and this is a mixture of tapioca starch and water. You can use the starch of your choice. Just adding a little bit at a time. I do all my sauce to be too thin but I don't want it to be too thick. Something in between. If you like this Chinese shrimp with lobster sauce video recipe please remember to give me a THUMBS UP... SUBSCRIBE and leave a COMMENT below. You can also find me and more when I'm cooking on Facebook and Tess Cooks4u blog. Once at a simmer I'm adding one egg white. Just lightly drizzling over the top and letting it sit for about 15 seconds before stirring. Giving it a light swish, and you can see the egg transforming. Isn't that beautiful?!!! It smells incredible! Adding just a drizzle of sesame oil and this is optional. One more stir and we  are ready to eat! This classic Chinese shrimp with lobster sauce can be served with rice or noodles. It is a quick, easy and healthy dish. The sauces a nice mild, velvety, gravy like with pops of peas and carrots and then you get the hefty chunks of shrimp! Very satisfying! I hope you give this Chinese shrimp with lobster sauce a try. It's easier than you think and a healthier choice

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