What’s better than Fried Rice? Fried Rice with Shrimp and Lobster Sauce on top! I was wondering…why is it called Lobster Sauce when there isn’t any lobster in it? Well it turns out the sauce started off being served only over lobster. Hmm. All I know is that I’ve always loved these two dishes and they were also my Dad’s favorites; I think of him every time I eat them.
It’s actually a fairly simple dish to make. I line up all the ingredients before I start cooking which goes pretty quickly. While I like to serve it with Fried Rice it would be equally as good over some steamed white or brown rice too.
- 1½ teaspoons cornstarch
- 2 teaspoons cooking sherry
- 1 pound medium shrimp – peeled and deveined
- 4 tablespoons vegetable oil
- 2 cloves garlic minced
- ¼ pound ground pork
- 1 cup water
- 2 tablespoons soy sauce
- ¼ teaspoon sugar
- ½ teaspoon salt
- 1½ tablespoons cornstarch
- ¼ cup cold water
- 1 egg beaten
- In a medium bowl, dissolve 1½ 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 ¼ 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.
This was a hit with both my boys, they even had seconds. Next time I’m going to add sliced water chestnuts and mushrooms. I’ll let you know how that turns out.