• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp Cantonese (Aka Shrimp in Lobster Sauce)

  • Recipe Submitted by on

Category: Seafood, Chinese, Shellfish

 Ingredients List

  • 1 lb Shrimp, shelled, tailed,
  • -deveined, rinsed, and
  • -towel dried
  • 1 Egg white beaten with
  • 1 ts Cornstarch
  • 3 tb Vegetable oil
  • 8 oz Ground pork
  • 4 ts Salted black beans
  • 2 tb Garlic, minced
  • 1 ts Fresh ginger, minced fine
  • 2 Scallions, minced
  • 5 ts Soy sauce
  • 2 tb Dry sherry or rice wine
  • 1/4 ts Sugar
  • 1/2 c Chicken broth
  • 1 tb Cornstarch dissolved in
  • 2 tb Cold chicken broth
  • 1 Egg beaten with
  • 2 ts Sesame oil


Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate
for at least 15 min or up to an hour. Stir-fry in 3 T oil just until
done. Remove to a warming oven with a slotted spoon.

In the same oil (if it's not too yucky) brown the pork. Add next 8
ingredients. Bring to a boil and add cornstarch-water. Return to the
boil and cook until thickened. Remove pan from heat and stir in the
egg; fuss with the mixture so the egg becomes thin filaments rather
than a big glob in the middle of the pan. Stir in the cooked shrimp
and toss with the sauce. Serve immediately.

You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to
make Lobster Cantonese (or Lobster in lobster sauce). This will serve

Adapted from a recipe by Ken Hom and posted by Michael Loo

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