Shrimp with Lobster Sauce

Angela Wisozk

Updated on May 11, 2024

Ingredients

1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
¼ cup vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
¼ cup cold water
1 ½ tablespoons cornstarch
1 large egg, beaten

Directions

Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

Nutrition Facts (per serving)

308	Calories
20g	Fat
5g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Fat 20g	26%
Saturated Fat 4g	22%
Cholesterol 237mg	79%
Sodium 989mg	43%
Total Carbohydrate 5g	2%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 26g	51%
Vitamin C 3mg	3%
Calcium 52mg	4%
Iron 3mg	19%
Potassium 274mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.