ASIAN SHRIMP AND LOBSTER SAUCE

Asian Shrimp and Lobster Sauce image

Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout.

Provided by Chefiebig

Categories Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

1 lb ground pork
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 cups water
1 lb raw shrimp, peeled and deveined
3 tablespoons cornstarch, in
1/4 cup water
3 eggs, slightly beaten
3 green onions, sliced thin

Steps:

Heat wok.
Stirfry pork, breaking apart any chunks.
Add garlic and salt.
Add soy, oyster sauce and water to pork.
Cover and boil five minutes.
Add shrimp and cook until pink and cooked through.
Thicken mixture with cornstarch slurry.
Cook until mixture is clear and thick.
Add green onions and beaten eggs, stirring constantly.

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