Paul’s Shrimp with Lobster Sauce

You won’t miss Chinese takeout once you have Paul’s Shrimp with Lobster Sauce! It consists of ground pork and tender shrimp in a savory brown sauce. It is quick and easy to make. Serve with white rice for a filling and satisfying meal.

I was gifted a wok by Orodemark for the creation of this post. All opinions expressed are my own.

As you might have guessed, I’m the main cook in my household. However, my husband knows his way in the kitchen as well. In fact, he has some well-loved signature dishes. One of them is this lobster sauce. It is full of ground pork and shrimp in a flavorful sauce. It is a no-fuss meal that can be on the table within 30 minutes.

Pork or pork and shrimp in lobster sauce is a classic on the Chinese takeout menu. The sauce ranges from light to brown in color. The light sauce is common and consists of chicken broth and a cornstarch slurry. It is usually flavored with soy sauce. Fermented black beans and beaten eggs are also customarily used. 

Despite what the name suggests, lobster sauce does not contain lobster. The name comes from a Cantonese lobster dish that was prepared in a similar manner. The pork and shrimp versions are economical derivatives of this predecessor.

The restaurants my family frequents here in Massachusetts serve the dish in a brown sauce, and it’s delish! Today’s feature recipe, named after my husband, is his interpretation of the dish. Although it may not be a true definition of lobster sauce, as it has no eggs or fermented beans, it has a great depth of flavor. Paul’s version also contains oyster sauce and hoisin sauce, which provide tons of umami. Dare I say my husband’s is actually better than the restaurants’!

Recipe Highlights:

• Cook ground pork in canola and sesame oil in a wok on medium-high heat. Add seasoning, and continue to cook until almost cooked through.
• Transfer the pork to a large bowl. Set aside.
• Cook shrimp in canola oil. Transfer to a bowl. Set aside.
• Add chicken broth, oyster sauce, soy sauce, and sesame oil to the wok. Bring to a boil.
• Add cornstarch slurry into the broth mixture, stirring until thickened.
• Return the pork to the wok. Allow to cook for 3 minutes.
• Return the shrimp to the wok. Cook for 2 minutes.
• Serve with white rice. Garnish with scallion, optional.
• See the recipe card below for detailed instructions.

This dish comes together easily. With this hammered carbon steel wok (affiliate link) from Orodemark, it is a breeze! It is 13.5″ wide, plenty large for most recipes…and it comes with a spatula and a tempered glass lid. I love that the wok could be used on gas, electric, and induction cooktops. I was impressed with how quickly it heats up and retains heat.

I discovered that all the care instructions are in Chinese, which I can’t read. The lid cap and wok handle require a quick assembly, but it’s quite easy to do. Before using the wok, it needs to be seasoned. You can find the instructions for seasoning (in English) in the product description details via the link above. Once seasoned, the wok will be ready for years of enjoyment!

If you like takeout lobster sauce, you will like this! And if you have only had it in a light sauce, it’s time to switch things up. This brown sauce version is savory and salty, with a great depth of flavor. The next time you think of takeout, think of takeout at home instead!

My family always looks forward to lobster sauce dinner. It is an easy weeknight favorite we thoroughly enjoy that comes together in 30 minutes. It can be made with just pork or pork and shrimp. We are a shrimp-loving household, so we always have both!

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• Electric wok or stovetop wok. Both work equally well.
• Wok spatula—safe for nonstick cookware, durable, and heat resistant.
• I use this oyster sauce for many of my Asian-inspired dishes, including this one.
• Sesame oil has a distinctive nutty flavor. This brand is what I use, but any will do.
• Hoisin sauce should be a staple in any Asian pantry. This is what I use.

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Paul’s Shrimp with Lobster Sauce

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Asian-Inspired Courses:Main Dish Recipe Keys: 3 30-Minute Meals Quick Meals

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesTotal time: 30 minutesServings:4 servings

Description

You won’t miss Chinese takeout once you have Paul’s Shrimp with Lobster Sauce! It consists of ground pork and tender shrimp in a savory brown sauce. It is quick and easy to make. Serve with white rice for a filling and satisfying meal.

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

For the cinnamon apple:

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

Notes

• 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.

Keywords:30-Minute Meals, Quick Meals, Asian Recipe, Shrimp, Ground Pork

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