November 17, 2020

PAUL’S SHRIMP WITH LOBSTER SAUCE


You’re not going to miss Chinese takeout once you had this lobster sauce! Consisting of ground pork and tender shrimp in a savory brown sauce, it is quick and easy to make. Serve with white rice for a filling and satisfying meal.

Paul’s Shrimp with Lobster Sauce
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I was gifted a wok by Orodemark for the creation of this post. All opinions expressed are my own.

As you might have guessed, I’m the main cook in my household, but my husband knows how to find his way in the kitchen as well. In fact, he has some signature dishes that are well loved. One of them is this lobster sauce. It is full of ground pork and shrimp in a flavorful sauce. It is a no-fuss meal that can be on the table within 30 minutes.


Pork or pork and shrimp in lobster sauce is a classic on the Chinese takeout menu. The sauce ranges from light to brown in color. The light sauce is common and consists of chicken broth and a cornstarch slurry. It is usually flavored with soy sauce. Fermented black beans and beaten eggs are also customarily used. 

Despite what the name suggests, lobster sauce does not contain lobster. The name comes from a Cantonese lobster dish that is prepared in a similar manner. The pork and shrimp versions are economical derivatives of this predecessor.

Paul’s Shrimp with Lobster Sauce




The restaurants my family frequents here in Massachusetts serve the dish in a brown sauce, and it’s delish! Today’s feature recipe, named after my husband, is his interpretation of the dish. Although it may not be a true definition of lobster sauce, as it has no eggs or fermented beans, it has great depth of flavor. Paul’s version also contains oyster sauce and hoisin sauce, which provide tons of umami. Dare I say my husband’s is actually better than the restaurants’!


Recipe highlights:
  • Cook ground pork in canola and sesame oil in a wok on medium high heat. Add seasoning, and continue to cook until almost cooked through.
  • Transfer pork to a large bowl. Set aside.
  • Cook shrimp in canola oil. Transfer to a bowl. Set aside.
  • Add chicken broth, oyster sauce, soy sauce, and sesame oil to the wok. Bring to a boil.
  • Add cornstarch slurry into broth mixture, stirring until thicken.
  • Return pork to wok. Allow to cook for 3 minutes.
  • Return shrimp to wok. Cook for 2 minutes.
  • Serve with white rice. Garnish with scallion, optional.
  • See recipe card below for detailed instructions.





Paul’s Shrimp with Lobster Sauce

Paul’s Shrimp with Lobster Sauce

This dish comes together easily. With this hammered carbon steel wok (affiliate link) from Orodemark, it is a breeze! It is 13.5” wide, plenty large for most recipes...and it comes with a spatula and a tempered glass lid. I love that the wok could be used on gas, electric, and induction cooktops. I was impressed with how quickly it heats up and retains heat.

One thing I discovered: the care instructions are all in Chinese, which I can’t read. The lid cap and wok handle require a quick assembly, but they’re pretty easy. The wok needs to be seasoned before use. Instructions (in English) for that can be found on the product description details in the link above. Once seasoned, the wok is ready to go for years of enjoyment! 
 


Paul’s Shrimp with Lobster Sauce

Paul’s Shrimp with Lobster Sauce



If you like takeout lobster sauce, you will like this! And if you have only had it in a light sauce, it’s time to switch things up. This brown sauce version is savory, salty, with great depth of flavor. The next time you think of takeout, think homemade instead!
 
My family always look forward to lobster sauce dinner. It is an easy weeknight favorite we thoroughly enjoy. It can be made with just pork or pork and shrimp. We are a shrimp loving household, so we always have both!

Paul’s Shrimp with Lobster Sauce




How about trying some of these?

PAUL’S SHRIMP WITH LOBSTER SAUCE

Paul’s Shrimp with Lobster Sauce


INGREDIENTS:

1 1/2 pounds ground pork
1 pound (41/50 count) peeled and deveined shrimp
2 1/2 tablespoon canola or vegetable oil, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon ground white pepper
2/3 cup oyster sauce, divided
4 teaspoons sesame oil, divided
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
3 tablespoons cornstarch
2 (14.5 ounce) cans less sodium chicken broth
1/3 cup water



INSTRUCTIONS:
  1. Preheat wok on medium high heat. Add 1.5 tablespoon canola oil and 1 teaspoon sesame oil. Add pork. Cook for 3 minutes, breaking up into small chunks.
  2. Add onion powder, garlic powder, white pepper, hoisin sauce, 2 tablespoons oyster sauce, and 1 tablespoon soy sauce. Continue to cook, stirring constantly for 4 to 5 minutes.  
  3. Transfer pork to a large bowl using a slotted spoon, leaving any liquid behind in wok. Pork might not be completely cooked through. It will be returned to the wok to finish cooking later. Set aside. 
  4. Add the remaining 1 tablespoon canola oil and shrimp to wok. Cook, stirring constantly for 2 minutes.
  5. Transfer shrimp to a bowl using a slotted spoon. Set aside.
  6. Add chicken broth, the remaining oyster sauce, sesame oil, and soy sauce. Bring to a boil.
  7. Whisk cornstarch and water in a small bowl to make a slurry.
  8. Stir slurry into broth mixture. Stirring constantly until thicken.  
  9. Return pork to wok. Allow to cook for 3 minutes, stirring frequently.
  10. Return shrimp to wok. Cook for 2 minutes, stirring frequently.
  11. If broth is too thick, add a little water to loosen. Reseason to taste.
  12. Serve with white rice. Garnish with scallion, optional.

Recipe notes:
  1. If you are sensitive to salt, leave a small amount of oyster sauce behind when adding to the chicken broth. You could always add more at the end when you season to taste.
  2. If sauce is too sweet, add a little more oyster sauce. If sauce is too salty, add a touch of hoisin and small amount of water.

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