Paul’s Shrimp With Lobster Sauce

Name: Paul’s Shrimp With Lobster Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 pounds ground pork; 1 pound (41/50 count) peeled and deveined shrimp; 2 1/2 tablespoons 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

by In Good Flavor

4 servings

30 min

You’re not going to miss Chinese takeout once you have this lobster sauce! This quick and easy dish consists of ground pork and tender shrimp in a savory brown sauce. Serve along with rice, it’s a perfect weeknight dinner for the entire family.

Despite what the name suggests, it does not contain any lobster. How weird, right? It is derived from a Cantonese lobster dish that was prepared similarly. The pork and shrimp version is an economical variation of the original lobster dish.

My husband created the recipe I’m sharing with you. He and I have been making it for the family for years, and it is one of our go-to dinners. If you try this, I hope you will enjoy it as much as we do!

More information on this dish and additional images can be found at In Good Flavor.

Paul’s Shrimp With Lobster Sauce

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Recipe details

Yield 4 servings
Time spent: Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

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Ingredients

1 1/2 pounds ground pork
1 pound (41/50 count) peeled and deveined shrimp
2 1/2 tablespoons 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

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

Tips

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.
If the sauce is too sweet, add a little more oyster sauce. If the sauce is too salty, add a touch of hoisin and a small amount of water.

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