This is another classic Chinese meal.
Shrimp with lobster sauce.
Easy and healthy.
I'm Tess and welcome to my kitchen.
I have ten nice size 16/20 shrimp that are thawed.
They were frozen and they say they are deveined but I would say partially.
Giving the shrimp a good rinse, removing the shell and going to finish cleaning.
There is a bottom vein and I'm going to make a slice andremove.
It does come out nicely.
Another good rinse, draining and setting to the side.
The cooking goes quickly so I'm prepping everything before I startcooking.
Shrimp with lobster sauce is a classic Chinese takeout style dishthat's very easy to make.
This is a Chinese shrimp with white sauce recipebut they call it lobster sauce.
There is actually no lobster in thisdish which is kind of good because it is rather pricey! In my wok I'm adding a coupletablespoons of avocado oil, and you can use the oil of your choice.
You want tochoose a high temp oil like peanut oil.
avocado oil, grapeseed oil, or saffloweroil are all good and natural healthy choices.
Now I'm adding a teaspoon of mincedginger, minced garlic, giving that a good toss for about twenty to thirty secondsand then adding some whites of scallions and finely diced carrots.
Stirring and cooking for another minute or two.
I told you this will go quickly! You can find this recipe and the list ofingredients in the description box below.
Next, I'm slowly adding two cups of agood chicken broth.
My heat is on high and I'm bringing that up to a goodsimmer.
I'm adding a little soy sauce for flavoring and saltiness and a littlewhite pepper for a little heat.
If you don't have to white pepper you can use black pepper.
Giving that a good stir and bringing up to a boil and cooking for aminute.
In goes the shrimp! Spreading theshrimp out in the wok and you're gonna see it turning pink.
We are just minutesaway from eating.
Next are the peas!.
and you know I love my peas! Giving that a good stir around the wok and I'm bringing up to a boil.
Once at a boil, I'm adding myslurry to slightly thicken the sauce and this is a mixture of tapioca starch andwater.
You can use the starch of your choice.
Just adding a little bit at atime.
I do all my sauce to be too thin but I don't want it to be too thick.
Something in between.
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Once at a simmer I'm adding one egg white.
Just lightly drizzling over the top and letting it sit for about 15 secondsbefore stirring.
Giving it a light swish, and you can see the egg transforming.
Isn't that beautiful?!!! It smells incredible! Adding just a drizzle of sesame oil andthis is optional.
One more stir and we are ready to eat! This classic Chineseshrimp with lobster sauce can be served with rice or noodles.
It is a quick, easyand healthy dish.
The sauces a nice mild, velvety, gravy like with pops ofpeas and carrots and then you get the hefty chunks of shrimp! Very satisfying! I hope you give this Chinese shrimp withlobster sauce a try.
It's easier than you think and a healthier choice.
Happy Chinese New Year and until next time, enjoy.
And Thanks so much for joining me in my kitchen.
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