Recipe: Shrimp with Lobster Sauce (Long Xia Jiang Xia)

Shrimp with Lobster Sauce (Long Xia Jiang Xia)

Serves 4

Ingredients

1 lb Large Shrimp, Peeled And Deveined

1 tsp Salt

½ tsp Ground White Pepper

1 tbsp Vegetable Oil

2 Garlic, Minced

1 cu Chicken Broth

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

2 tbsp Cornstarch, Dissolved In 3 Tbsp Water

1 Large Egg, Lightly Beaten

1 tbsp Finely Chopped Green Onions

In a mixing bowl, toss the shrimp with the salt and ground white pepper. Set aside for 10 minutes.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant.

Add the shrimp to the wok and stir-fry for 2-3 minutes, or until the shrimp are almost cooked through. Remove the shrimp from the wok and set aside.

In the same wok, add the chicken broth, oyster sauce, and soy sauce. Bring the mixture to a boil.

Stir in the cornstarch mixture and cook for 1-2 minutes, or until the sauce is thickened.

Add the shrimp back to the wok and stir to coat them in the sauce.

Slowly pour the beaten egg into the wok, stirring gently to create egg ribbons.

Sprinkle the green onions over the top of the dish.

Serve the Shrimp with Lobster Sauce hot with steamed rice.