Prawns with Lobster Sauce
A delicious and authentic soups and broths recipe for Prawns with Lobster Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 12 oz prawns (, peeled and deveined)
- • 2 cloves garlic (, chopped)
- • 1/2 ” ginger (, minced)
- • 4 oz minced pork
- • 1 cup frozen peas and carrots
- • 1 egg (, beaten)
- • 1 spring onions (, sliced)
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1 can (14.5-oz / 411 g) low sodium chicken broth
- • 1 teaspoon oyster sauce
- • 1 teaspoon sugar
- • 1/2 teaspoon salt
- • 1/4 teaspoon white pepper
- • 2 tablespoons cornflour
- • 2 tablespoons water
Preparation Steps
Add the sauce ingredients in a small bowl. Mix well and set aside.
Combine the slurry ingredients in a small bowl. Mix to dissolve the cornflour.
Add the oil in a medium size dutch oven (or saucepan, or a wok) and heat over medium high heat until hot. Add the prawns. Let cook, stir occasionally, until it’s lightly browned. Transfer the prawns to a plate and set aside.
Add the garlic, ginger, and pork. Cook and stir until the pork is almost cooked through.
Pour in the sauce and bring the broth to a boil.
Add the frozen vegetables. Cook until the vegetables are thawed, about 2 minutes.
Add back the cooked prawns.
Stir the slurry again to redissolve the cornflour completely, then pour it into the pan. Let simmer until the broth thickens just enough to coat the back of a spoon.
Turn off the heat. Drizzle the beaten egg slowly over the broth while using a pair of chopsticks (or a fork) against the bowl where the eggs drip to the pan. Let sit for 30 seconds to let the eggs set. Then begin gently stirring the eggs until cooked through and forming thin threads.
Add the spring onions and give it a final stir. Serve hot over rice as a main dish.