Asian Shrimp And Lobster Sauce Food

SHRIMP WITH LOBSTER SAUCE

Steps:

• Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
• Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
• Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
• Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

SHRIMP WITH LOBSTER SAUCE

Steps:

• Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
• Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
• Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
• Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

ASIAN SHRIMP AND LOBSTER SAUCE

Steps:

• Heat wok.
• Stirfry pork, breaking apart any chunks.
• Add garlic and salt.
• Add soy, oyster sauce and water to pork.
• Cover and boil five minutes.
• Add shrimp and cook until pink and cooked through.
• Thicken mixture with cornstarch slurry.
• Cook until mixture is clear and thick.
• Add green onions and beaten eggs, stirring constantly.

SHRIMP AND LOBSTER SAUCE

Steps:

• Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
• Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
• Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
• Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
• Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
• Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)

Steps:

• Place the ground pork in a wok or large saute pan.
• Stir fry until the pork is about 3/4 cooked.
• Add the water, black bean sauce and molasses or sugar.
• Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
• While stirring, add the egg. (optional).
• Continue stir frying as the egg cooks and the sauce heats through.
• Season to taste.
• The cooking time depends on the type of pan and temperature of your stove top.
• Serve with rice.

SHRIMP IN LOBSTER SAUCE

Steps:

• While the rice is cooking, make your marinade and marinate the shrimp.
• Just before beginning the cooking process, whisk corn starch into ½ cup of water.
• In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
• When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
• Bring to a boil.
• Push shrimp towards the rim of the wok and add cornstarch mixture.
• Turn off heat.
• Pour egg into wok with a circular motion.
• Mix all ingredients in the wok.
• Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

CHINESE LOBSTER SAUCE

Steps:

• Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
• Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
• In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
• Lightly beat the eggs with the salt.
• Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
• Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
• Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.